bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland Fark, KS
So I had read about all these folks that grind up brisket for hamburger. It has a good ratio of fat to meat, and the taste is like brisket. Naturally I was interested in trying this. I ground up a flat a few weeks ago for a burger in the BBQ Brethren Throwdown Burger Challenge. It was good.
So I bought a 12 pound packer from Sams, the most flexible and prettiest one they had. I chopped it into steaks, then into strips, and ran them through my grinder, yielding 12 pounds of ground brisket. I was ready to use it for anything that called for ground beef.
The first thing I did with it was make taco meat for the family. The wife and kids hated it. Said it was too fatty and chewy. I agreed somewhat hesitantly, my ground brisket dreams smashed into a million-jillion little pieces.
The next night I made a big old batch of chili. I had thought about the ground brisket being tough and figured it had not cooked long enough in a moist environment to properly break down and become tender. I took some beef broth and put the raw ground brisket (about 5 pounds worth) into the beef broth to let it cook the meat until the meat came apart like loosemeat, and then proceeded to make chili out of it. It was extremely greasy, and the meat did fall apart and become tender, but because they started out as ground pieces, the pieces left over after falling apart were so small it was a bunch of teeny tiny meat particles, and together in a liquid environment kinda resembled a meat sludge.
I managed to recover the chili by straining out the solids, and letting the remaining liquids chill in the fridge overnight to make the fat and grease harden on top so I could pull it out. Then I recombined the solids and liquids and it made a really good chili to be quite honest. But it was quite a bit of work for making chili, and in the end it was more of a chili sauce since there were no discernible pieces of meat. I added some pinto beans to give it some texture and thicken it up a bit.
Why did I tell you all that? So you would know what led me to try this.
I took about 3 pounds of the ground brisket and formed into little meatballs. I then rolled these meatballs in some of my brisket rub. I am going to put these in the cooker for a while. I am going to overcook them and maybe apply some more rub later on in the middle of the cook. What I am trying to do is see what I get if I basically cook these kinda like burnt ends.
I have no idea what will happen. This could be a miserable failure. I will report the rsults of course.
Here's a photo of the meatballs with rub just before going in the WSM. the photo quality is rather poor because I used my camera phone. My good camera is not working now because of The Meat That Shall Not Be Named.
So I bought a 12 pound packer from Sams, the most flexible and prettiest one they had. I chopped it into steaks, then into strips, and ran them through my grinder, yielding 12 pounds of ground brisket. I was ready to use it for anything that called for ground beef.
The first thing I did with it was make taco meat for the family. The wife and kids hated it. Said it was too fatty and chewy. I agreed somewhat hesitantly, my ground brisket dreams smashed into a million-jillion little pieces.
The next night I made a big old batch of chili. I had thought about the ground brisket being tough and figured it had not cooked long enough in a moist environment to properly break down and become tender. I took some beef broth and put the raw ground brisket (about 5 pounds worth) into the beef broth to let it cook the meat until the meat came apart like loosemeat, and then proceeded to make chili out of it. It was extremely greasy, and the meat did fall apart and become tender, but because they started out as ground pieces, the pieces left over after falling apart were so small it was a bunch of teeny tiny meat particles, and together in a liquid environment kinda resembled a meat sludge.
I managed to recover the chili by straining out the solids, and letting the remaining liquids chill in the fridge overnight to make the fat and grease harden on top so I could pull it out. Then I recombined the solids and liquids and it made a really good chili to be quite honest. But it was quite a bit of work for making chili, and in the end it was more of a chili sauce since there were no discernible pieces of meat. I added some pinto beans to give it some texture and thicken it up a bit.
Why did I tell you all that? So you would know what led me to try this.
I took about 3 pounds of the ground brisket and formed into little meatballs. I then rolled these meatballs in some of my brisket rub. I am going to put these in the cooker for a while. I am going to overcook them and maybe apply some more rub later on in the middle of the cook. What I am trying to do is see what I get if I basically cook these kinda like burnt ends.
I have no idea what will happen. This could be a miserable failure. I will report the rsults of course.
Here's a photo of the meatballs with rub just before going in the WSM. the photo quality is rather poor because I used my camera phone. My good camera is not working now because of The Meat That Shall Not Be Named.
robably!:lol::lol::lol::lol:
