What do you do when you really want some brisket but don’t have time to smoke a packer? Â Grind up a hunk of brisket, make some monster burgers and smoke them on your kettle!
Grind Your Own Brisket for Burgers!
I saw this 2.5 pound section of brisket at the store that was a combination of point and flat and figured it would make some great burgers.Â
There is enough fat in and on the point to get us close to an 80/20 grind. I would not suggest doing this with just a “flat” section of the brisket as it would probably be too lean.
I cut the briskets into strips and got my seasonings ready. Â
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.
Set Up Your Smoker
I wanted to smoke these brisket burgers at about 275F on my Weber kettle. I banked about half a chimney of lit charcoal on one side of the kettle and kept my vents 100% open.
If you are cooking on a pellet grill then here is a post for Smoked Burgers on a Pellet Grill.
I ventured away from Kingsford Blue to tried Kingsford Natural Lump Briquettes. This is the most confused bag of charcoal I have ever seen.  Lump briquettes with a bunch of mesquite mixed in with the binder. Â
Since there was mesquite already mixed into the charcoal I did not add any smoke wood to the banked charcoal.
Smoke the Brisket Burgers
After the grill was set up and the charcoal was ashed over the burgers went on the indirect side of the grill away from the charcoal. Â 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 🙂
Smoked Brisket Burger
Ingredients
- 2.5 lbs brisket Flat and Point
- 4 tbsp Plowboys Bovine Bold Dry Rub Divided, 2+2
- 2 tbsp Worcestershire sauce
- 1/4 cup pickled jalapenos
- 4 slices Swiss cheese
- 1/4 cup Head Country Hot BBQ Sauce
Instructions
- Slice the brisket into strips about one inch thick.
- Run the brisket strips through a meat grinder using a medium grind plate.
- Season the ground brisket with 2 tbls of Plowboys and 2 tbls of Worcestershire sauce.
- Form the ground brisket into four hamburger patties and season with remaining Plowboys.
- Smoke the brisket burgers at 275F.
- After 20 minutes top the burgers with jalapenos and cheese.
- Continue smoking the burgers another 10 minutes until an internal temperature of 145F.
- Serve on a toasted bun with Head Country Hot barbecue sauce.
