Smoked Brisket Burgers | Texas BBQ Meets Burger Night
Brisket is king when it comes to burgers—smoky, beefy, and packed with bark in every bite. We turn brisket trim into incredible burgers by grinding, smoking, and searing them Texas BBQ–style.
Recipe guidance:
• 910 g brisket (730 g lean, 180 g fat)
• 25 g coarse black pepper (16-mesh)
• 20 g kosher salt
• 15 g beef tallow or neutral oil
• Sliced cheddar (optional)
• 4 toasted buns
Steps:
1. Grind brisket trim through a 4.5 mm die (80:20 lean-to-fat ratio).
2. Form four 227 g patties, about ¾ inch thick.
3. Season generously with salt + coarse pepper.
4. Smoke over indirect heat at 240–260 °F until internal temp:
• 125 °F / 52 °C: Medium-rare
• 135 °F / 57 °C: Medium
• 145 °F / 63 °C: Medium-well
5. Finish by searing patties in hot tallow, add cheese if desired.
6. Toast buns, assemble, and serve.
Key tips:
- Use 16-mesh black pepper for that classic Texas bark.
- Keep burgers away from direct heat for even smoking.
- Searing in beef tallow locks in flavor and adds crust.
- Brisket trim makes the best grind—check our guide for trimming tips.
? Full recipe + trimming guide here: https://www.chefsteps.com/activities/smoked-brisket-burgers