Smoked Brisket Bacon Burgers

I found a brisket on sale and figured it’d make some killer burgers. So I cubed up the whole brisket, tossed in some bacon ends & pieces, and ground it all together to make the ultimate brisket bacon burger. Seasoned 'em with my Steak Rub and smoked them on the Outlaw Stick Burner grill. Finished it off with double cheese, my burger sauce, and all the usual burger toppings… When you grind your own brisket and bacon for burgers, you know it’s gonna be good! Burgers had amazing flavor, they were juicy and smoky and delicious! #brisketburgers #baconbrisketburgers #howtobbqright WHAT MALCOM USED IN THIS RECIPE: - Killer Hogs Steak Rub https://bit.ly/KillerHogsSteakRub - 6" Red Handled Knife https://bit.ly/H2QKnife6 - Thermoworks Thermapen https://bit.ly/2I9Fsnp - BBQ Gloves https://bit.ly/H2Q_BBQGloves - Disposable BBQ Boards https://bit.ly/BBQBoards Smoked Brisket Bacon Burgers Recipe - 16 lb whole packer brisket (untrimmed) - 2–3 lbs bacon ends & pieces (or thick-cut bacon) - Killer Hogs Steak Rub (or salt, pepper, garlic) - Burger buns (toasted) - Sliced cheese - Pickles - Red onion slices - Lettuce - Tomato slices - Big Malc’s Burger Sauce (or your favorite burger sauce) Big Malc’s Burger Sauce - ½ cup Blue Plate mayonnaise (or your favorite mayo) - 1 tablespoon yellow mustard - ¼ cup sweet pickle relish (juice and all) - 1 tablespoon freshly grated onion (with juice) - ½ teaspoon Killer Hogs TX Rub (or a mix of coarse salt & black pepper) - ½ teaspoon paprika (for color) - 1–2 teaspoons red wine vinegar (just a drizzle) Directions 1. Prep the Brisket and Bacon - Cut the brisket into 1½ to 2-inch chunks, separating the flat from the point if needed. - Keep the fat on — you want a good lean-to-fat ratio for juicy burgers. - Cut bacon into similar-sized pieces so it runs through the grinder easily. - Chill the meat in the freezer for 20 minutes before grinding. 2. Grind the Meat - Alternate brisket and bacon as you feed it through the grinder to evenly mix. - Grind the meat with the large plate first then if you want a finer grind, repeat the grind process - Chill the ground brisket-bacon mix in the refrigerator until ready to form patties. 3. Form the Burger Patties - Weigh out about 8 oz portions and loosely form into balls. - Use a burger press or hand-form into patties. Use parchment or a Ziploc bag for easy cleanup. - Make a slight dimple in the center to prevent the patties from puffing up too much. 4. Season the Burgers - Season the outside of each patty with Killer Hogs Steak Rub or your favorite burger seasoning. Remember the bacon adds salt, so don’t overdo it. 5. Fire Up the Smoker - Set your pit to 275°F using Royal Oak briquettes for a coal bed then add wood splits for heat. - Place burgers directly on the grates and smoke for about 45 minutes, flipping after 30. - Cook to an internal temp of 145°F for a juicy medium finish. 6. Build Your Burger - Toast your buns and spread Big Malc’s Burger Sauce on both sides. - Layer on: Pickles, Red onion, Lettuce, Tomato, Double cheese (cheddar + Swiss), Smoked brisket bacon patty - Crown it with the top bun and get ready to lean in. Connect With Malcom Reed: http://howtobbqright.com/ Facebook - https://www.facebook.com/HowToBBQRight/ X - https://twitter.com/howtobbqright Instagram - https://www.instagram.com/howtobbqright/ TikTok - https://www.tiktok.com/@howtobbqright/ Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ For Malcom's BBQ Supplies visit - https://h2qshop.com/