I like to use chuck due to its fat content. Brisket has worked also. As for grind size, I like more of a larger grind. I've used both the stuffing plate, and a 3/8" or 1/2" plate, then blend the meats together. Makes for some nice texture with the larger chunks you get when using the stuffing plate.
James Pepper: There's no law west of Dodge and no God west of the Pecos. Right, Mr. Chisum? John Chisum: Wrong, Mr. Pepper. Because no matter where people go, sooner or later there's the law. And sooner or later they find God's already been there.
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