Today was a Costco run--prime packers for $3/#. Couldn't turn it down, so 17 pounds of brisket is awaiting . I see five pounds of pastrami for the flat, then splitting the other end into two roasts; one for a CrockPot dish and the other for BBQ. I'm thinking of stealing a pound and making a couple of burgers to go with Breadhead 's buns, er, his brioche burger rolls, that is.
Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
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ThermoWorks Thermapen (old, waiting to win a new one)
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Favorite Steak: Ribeye, rare, and reverse seared
Thanks. Just to be clear (I'm slow), does external fat include the heavy layers inside the point? Absent them, it seems like it'd make pretty lean burgers??
Willy, yeah, I meant to mention that. I take just about all of that out, some of it is pretty hard stuff. First thing I do is separate the muscles without any worry of taking some meat off of one of them.
I'd suggest trying to get at least 20% fat in your grind. If using the flat, add some of the trimmed fat back in. When I grind at home, I always put the meat in boiling water for ~ 20 seconds to kill anything harmful on the surface of the meat. That way I feel safe cooking to a temp below the "safe" temp of 160* F. And getting the cut up meat close to frozen does make grinding easier.
EDIT TO CLARIFY: boil the meat whole - before you do anything to it.
That is the main reason I went to brisket. I asked for a higher fat content than they were allowed to grind into hamburger. They suggested brisket, as ground brisket didn't fall under the same guidelines. Am not sure if they added fat. ... but they were extremely juicy! ! Slow baked and reverse seared on the Hasty Bake.
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