I normally grind my own burger meat, usually using chuck, top sirloin, and tri-tip. It makes for some very flavorful burgers. I never thought of brisket, but I'm going to have to try this. We love the flavor of brisket from the barbeque and I think grinding it will make a great burger. I'm going to experiment and add it to what I normally grind, grind it by itself, and maybe substitute my tri-tip for the brisket in my combination. I'm anxious to see how this turns out and which one is best. Thanks for the tips.
These were ridiculously tender and delicious. A purist's burger. Be sure to chill your grinder and meat beforehand - it makes a huge difference.
Excellent burger. We always use home-ground brisket; we form patties, use what we need that day and then freeze the rest.
I went to the trouble of getting brisket ground, and I didn't find it much more flavorful than regular ground beef.