Smoked Texas Brisket Burger


Today we are grinding up a whole brisket for a Texas brisket inspired Smoked Texas Brisket Burger featuring our Cowboy Coffee Bacon Jam and homemade pickles. Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker to slow smoke these 1/2 lb burgers before finishing them with a high heat sear on the griddle over oak splits INSIDE THE FIRE BOX! 
Full recipe:

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35 replies
  1. ALAN S
    ALAN S says:

    As good as that looks, I don't know too many people who can eat a 1/2 burger and still have a beer. I am going to try that but on a smaller scale.

  2. J Law
    J Law says:

    Man wicked video. What timing too, this is my weekend plan. A question for any of the brisket veterans on here. Is there anything wrong with halfing either the point or the flat and using half for grinding and the other half to smoke whole?

  3. FoodBrewBBQ
    FoodBrewBBQ says:

    Had some burgers I pressed the other day so I made this bacon onion jam and oh my lord was it good. The idea to add crunch with the pickle and jalapeño was spot on too, as usual. Thank you for sharing!!

  4. Salty Crow
    Salty Crow says:

    Chef Tom, I hereby dub thee king of all burgers.
    Best looking burger I've seen in a long time. I love that medium doneness which you don't normally see unless you grind your own and are sure that meat you grind is good quality to begin with. Love your recipes. The ones I've tried to this point are perfect. You are the man… the bbq man.👍🏼


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