What do you do when you really want some brisket but don’t have time to smoke a packer? Grind up a hunk of brisket, make some monster burgers and smoke them on your kettle!
I saw this 2.5 section of brisket at the store that was a combination of point and flat and figured it would make some great burgers.
I cut the briskets into strips and got my seasonings ready. I went with Plowboy’s Bovine Bold and Worcestershire sauce. Plowboy’s is an excellent brisket rub so it just made sense to use it to season a brisket burger.
The brisket went through my meat grinder and was then mixed with two tablespoons of Plowboy’s Bovine Bold and two tablespoons of Worcestershire sauce.
I formed the ground brisket into four massive patties and let them rest in the refrigerator for 20 minutes while the charcoal was getting ready.
I ventured away from Kingsford Blue to try something new today.
This is the most confused bag of charcoal I have ever seen. Lump briquettes with a bunch of mesquite mixed in with the binder. Good grief…will be switching back to Blue after this bag is gone.
The grill was set up for indirect high heat and when the charcoal was ashed over the burgers went on the grill. I hit the burgers with another coating of Bovine Bold before they went on the kettle.
After 30 minutes I added some pickled jalapenos.
And then some Swiss cheese.
I pulled the burgers when they hit 145F and served them up on a toasted bun with mayo and Heads Country Hot bbq sauce.
I was able to get my brisket fix taken care of in under an hour and let me tell you that it was fine!
Traditional low and slow brisket is a wonderful thing but there are plenty of other ways of skinning that cat 🙂