Ground brisket, do I need to add anything?

Just do what you like. All 80/20 means is 80% lean beef with 20% fat. So if you like 80/20 burgers just trim all the fat off the brisket and do 8 parts meat to 2 parts fat by weight.

It will be just fine without needing to add anything.

You can grind brisket (and the fat) and make a great burger. You don’t need to add additional cuts or fats.

I like to grind when possible, chuck, brisket, and short rib. Those make the best burgers. Don’t get to do it often but those 3 make the best.

You just need to play with the ratios to see what you like.

It’s just all going to depend on the amount of fat. More fat = juicer. Leas fat = dryer. Only one way to find out, grind it and cook with it.

I love adding ground bacon to burgers. To echo a previous poster, I love to do brisket/chuck, tri-tip, and short rib burgers.

I have only ground one whole so far. Mine was a prime from Costco before the covid bs. It has too much fat...I should have trimmed some. I’d bet with that Canada import brisket there might not be as much fat.

I had read someone just grinds the flat and keeps the point to smoke. Might do that next time...the point has most of the fat. Also that thick deckle area.

People probably downvote because you want to grind a briskets vs smoke it. I grind prime ribeyes and make burgers and got downvoted. Doesn’t matter to me...those burgers were amazing

I went and grabbed one from the Albertson’s sale. If I had to guess, it does not have a lot of fat content inside so it might be just right for grinding. That is my plan with this 18 pound hog for 28 bucks and some change