I live in Texas and I’ve been hearing about how great everyone’s brisket is for the last 13 years. But I’ve yet to taste a brisket that made me want more of it, and I ‘ve tasted something like 15-20 different “special recipes”, “contest winners”, and “best brisket you’ll ever taste” with no luck, I figured I just don’t like brisket.
Then I found out that at $4.88/lb, brisket makes the very best (and cheaper) ground beef, with the Chuck roll being $6.48/lb. I grind it up without trimming any fat off of it, and vacuum seal it. I cook it like regular ground beef and it’s way better that way. I haven’t ate ground beef out the store in months, and I don’t plan to.
That darker ground meat to the right of the picture is ground Beef Cheek. Even cheaper than brisket, but I only eat it every now and then. I cook it on low heat, for a while, then I usually add the brisket and cook it all together on medium.
by BarefootVogel
4 Comments
Have heard that Brisket makes for an Outstanding blend for Burgers.
I always throw the best part of the trimmings in with a sirloin and grind. The best burger grind ever.
Pro tip, put each sealed bag on a quarter sheet pan and run it over with a rolling pin or wine bottle to flatten it out before freezing. They’ll stack tighter and are less likely to avalanche.
Ever try beef ribs? I think they’re way better than brisket. Goldees are probably the best.
I like brisket too, but ribs are on another level to me.