...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.
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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.
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.
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.
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.
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 .
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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.
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