Ground brisket, blue cheese, green chile, cheddar and bacon

[SMOKE FREAK]

I've been thinking of trying that. Any tips? I've never made a brisket burger (hand chopped ribeye, yes). Where do you source your brisket and how's the flavor for just a basic burger?

Is it the soft fat and membrane that you toss? Do you redistribute the fat more evenly before grinding?

My only brisket options are sam's and costco. Choice prices now are around 3.80-3.99.

I just wait till Dillons (Kroger) puts them on sale. 12# is usually my max weight, grinding or smoking.

Just trim anything that seems like you don't want it in your burger and then as I slice it into strips for the grinder, I remove the extra thick fat deposits from the point end. Chill the meat till almost frozen and grind through medium plate (3/16 ?). Vac seal and freeze. From my last one, 11.5# yielded almost 10 pounds of burger.

It's just better burger in my opinion.