So, What's The Point....

[CaptainMike]

...of grinding brisket point into hamburger when it's so tasteless? Bought a medium sized choice brisket about 3 weeks ago, trimmed and separated the point, dunked the flat into the curing caldron, and ground the point into approx 75/25 burger. Prepared burgers in a tried and true SV/sear method, and other than what was added to them the meat was pretty tasteless. No beef flavor at all. There was plenty of marbling and I was looking forward to some unctuousness. Anyone else have a similar experience?

Just can't beat a nicely marbled chuck roast for homeground.

[Steve R.]

I agree. There are better uses for brisket than making it into hamburgers.

[CaptainMike]

I usually smoke it and make chili or BE's.

[MBMorgan]

If you can find it, give chuck-eye steak a try. For the past several years it's been my go-to for burgers. It's cut from the same muscle as ribeye ... but sells for chuck prices.

[Hulagn1971]

I will have to try this.

[Potkettleblack]

It's a much harder working portion of the same muscle. The strip steak is the same muscle as well, just at the sirloin end it gets a bit tougher... nerve end. Chuck eye is nice, though. But needs a bit more care than eye of ribeye or strip.

[Troutman]

I don't know what kind of brisket they have where you are but I've done it a lot and love brisket burgers. I'm an 80/20 guy and use the brisket fat culled from other briskets during trimming. Now I won't argue that chuck is a fine choice as well, but I wouldn't say it was superior. But hey, each to his own....carry on.

[BRic]

I have had a mix of 40% chuck - 40% boneless short ribs - 20% brisket made for me

and they were dam good.

[Troutman]

Now if you want to talk about shorties into burgers, now you're speaking my language !!

[JoeSousa]

Love the brisket/chuck/short rib combo.

[FireMan]

Maybe it was the SV’ing thing of the burgers. 😎

Maybe they needed to be treated like burgers.

[CaptainMike]

Nah, I do 'em both ways and they turn out great. SV is a good technique for a thick burger. My favorite is to smash 'em on the flattop, though.

[THE Humble Texan]

add a little bacon to the grind

[BRic]

Here is some infor on the perfect burger . I hate a dull burger .
playingwithfireandsmoke.blogspot.com/2012/04/quest-for-perfect-burger.html

[JeffJ]

It seems to me that a high fat cut of meat like that is better suited to an environment where the fat can render and the meat will be scrumptious to 165 internal. I would consider a leaner cut for SV burgers and maybe be a tad aggressive with the seasoning, or add some partly-to-mostly cooked chopped bacon to your mix.

[Potkettleblack]

Maybe a bad brisket?

[CaptainMike]

Looked good, smelled great, nice and floppy, well-marbled point. This cow might have just forgot to show up for flavor day.

[Potkettleblack]

Weird. If it smells tasty, should be tasty, as nose rules tongue.

[Spinaker]

Wow, I have never had a brisket point that was flavorless, that is usually where a TON of flavor is.

[CaptainMike]

Yeah, I was pretty disappointed. I think I'll give 'em the 'ol lonnie mac mustard smash tonight and see where that goes.

[RonB]

The point is the muscle on top of the flat. But I thought you knew that...

[jgreen]

I find brisket point so seldom where I live that I probably would not use it for burger. Never tried but I would have expected a good flavour.

[BRic]

try tenderloin meats you can buy the whole brisket or have them cut it for point or flat. I have seen one guy take point only . few times I have taken flat only .

[jgreen]

Thanks BRic. I have not tried there.

[JimLinebarger]

I stopped using brisket and pork butt in my burger grind. Now I use chuck roll and prime rib (minus the ribeye cap).

[CaptainMike]

So, I did some tonight a la smash burger and they were pretty good. Thanks everyone for the feedback, but I won't be using brisket point for hamburger again because there are a few better options, and, at the end of the day, well, what's the point.

[fzxdoc]

Badda boom. I take your point.

K.