Been a while…brisket burgers

Those burgers look well seasoned baw.

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Can you please explain if you mixed any others meat ( pork?)

This time there was no meat mixed in. In the past I have done bacon which is always a hit. You just have to adjust your finishing temp if you decide to mix in pork.

[quote] cut off fat that didn’t grind into the burgers?

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I don't use the deckle, anything where they scolded/hit the meat with hot water, or anything that is really hard or just doesn't look good. I try to judge it as I go on if it just look like too much fat. I don't trim it near like you would to actually smoke it.

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Also what is best way to freeze

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I smoke them, let them cool and in the fridge overnight. Then usually put 2-4 depending on the size of the bag and throw them in the chamber sealer. Defrost and you can throw on the pit (or however you want to reheat) for 5-10 mins and they are good to go.