Joe Yim of @knoxavebbq shows us what to do with all that trim from a smoked brisket: burgers!

Cooked low and slow and seared in rendered beef fat before being draped with cheddar, these patties have all the charm (and flavor!) of Texas-style smoked brisket, but they’re ready in a couple of hours–smoky, beefy, with a seared crust that’s eerily similar to a brisket’s craveable bark. Top ’em with pickles, red onions, and a mustard-ketchup-mayo spread, they’re an upgrade on your regular old backyard burgers—you’ll never go back!

See the full recipe: https://www.chefsteps.com/activities/smoked-brisket-burgers
How to trim brisket like a pro: https://www.chefsteps.com/activities/how-to-trim-brisket-bbq

Take a full-on barbecue class or find more barbecue recipes, butchering tips, and shopping guides at Chefsteps.com.

Equipment guide:
Buy a Control Freak Home: https://breville.oie8.net/9goeDy
Buy a charcoal grill with a lid: https://www.amazon.com/Weber-741001-Original-22-Inch-Charcoal/dp/B00004RALU?tag=chefsteps02-20&th=1
Buy a coal basket: https://www.amazon.com/Adrenaline-Barbecue-Company-Slow-Sear/dp/B01HZXPK5E?tag=chefsteps02-20
Buy a probe thermometer: https://www.thermoworks.com/smoke?tw=CHEFSTEPS

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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: https://www.chefsteps.com/