On a recent episode of the Today show, the chef recommended using beef brisket, ground twice, for the very best hamburgers. I have an old-fashioned clamp-on galvanized meat grinder, and want to try grinding my own meat so I know what I am getting is the brisket and not what happens to be in the grinder. Simple question: Do I grind it fine, medium or coarse? Or maybe coarse the first time, and then fine? Or what?