Smoked Brisket Burger
A combination of brisket flat and point is freshly ground, seasoned and turned into hamburger patties. The brisket burgers are smoked at 275F and topped with jalapeno's cheese and bbq sauce.
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.
Notes
I cooked these to 145F because the brisket was freshly ground by myself and I was not worried about bacteria, etc.
If you cook these burgers with pre-ground beef then take the final temperature up to 165F because you have no idea how fresh the meat is.