I have been grinding my own burger like my Dad did on the dairy farm I grew up on. I have found that brisket is a amazing flavor for burger. I have been reading about adding bone morrow . Is said to give burger a unique flavor. My question is how much to add to ta 15 lb. to 25. batch ?

Parksider
I usually try to a full brisket 16-20lb. brisket I usually trim off about 2 lbs. of the fat cap off the point. I had a heaping cereal bowl and then weighed it to know how much I trimmed. The point is well marbled . when you split open the brisket it still has a great fat to meat ratio. I only grind once as my Pattie maker fits on the discharge of the grinder. I usually yield 50-53 I/3 pound patties. When you look at the price of brisket this is premium burger. After you have brisket burger you ask why would you smoke a brisket. Although both flavors are excellent.

Parksider
Jon
I missed your question about the bones. You can split legbones with a band saw and scoop out the marrow with a spoon. Most of the articles I have read usually take bones that are round 2 -3 inches and 1-1 1/2 thick and they just push the morrow out with there finger or spoon. Then chop up the morrow with a knife and mix into the ground burger .The demo showed 1-2 lbs. of ground burger and maybe 3-4 TBLSPN of morrow . The morrow tends to melt into the patty as it cooks.

Jonathon
I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.