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: https://www.atbbq.com/thesauce/recipes/smoked-texas-brisket-burger/
source
Dayummm!! That looks insanely good!!
You guys really do such a good job on these videos easily one of my favorite channels on YouTube
love the juiciness, wish I had one right now
I just ate some yummy smash burgers I made myself but this vid still made me hungry!
Best dang video I’ve seen this year. Respect for your channel. We need less politics and more BBQ. God bless America
I like the way you grind that meat boi
https://www.youtube.com/watch?v=p9aiarbo23g
Y'all did a great job on this.
Tom is so freggin sexy.
Looks really tasty but I'd rather have thin smashed burgers than a huge burger like that
Was that chef tom with a jd saving silverman line at the end?
Bro…. if you were a woman I’d be shopping for a ring! Lol!!!! These look and sound AMAZING!!!!!!
Great idea, do a video on the pickles
Watching that knife glide through that brisket was hypnotic! I need a blade like that!!!
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.
What table top griddle are u using ?
Gather ye brethren at the first church of the smoked Texas brisket burger with Chef Tom our Supreme Leader! <3
Chef Tom I would like to condone you on, not only your cooks, but your camera work snd photography showcasing them!
Looks like zero pink, but that smoke ring is sexy
Please do the quick pickle recipe!! We are waiting to move into our new house, and we decided this is going to be our first meal there!
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?
This is my favorite smoker channel.
I’ve noticed over the past few years how much you love the chipotles in adobo
That right up there with the best looking burgers I’ve seen, hell yeh
Thank'y kindly from East Texas. Love your handling of the Texas flavor. Superb!! Thanks Tom.
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!!
Love it! Only thing I would say is that if you don't pack the meat so tight you don't need to do the dimple
My veins hurt watching this ? ?
Those buns are the most perfectly toasted ones I've ever seen.
Millimetre! It even sounds better… you guys need to get your shit together
This is the cafeteria food in heaven
Looks great. Every time I try to smoke a burger it turns in to "Ham"- burger, meaning the texture. Maybe too long on the moker, idk.
From a Texan to one H=LL of a Chef, there's some Texas boys that could learn a thang or two from this man.
Where’s the two thumbs up button?!!!!
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.??