The Grilling King: Smoked Brisket Burgers

| August 1, 2020 @ 10:00 am

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By Ryan Brown

If there are two things I think make all the difference in the world when it comes to great burgers, it’s the meat choice and the burger-to-bun ratio.

For this recipe, we spend a little extra money to get ground brisket but I promise it’s worth it.

We also make big, thick patties because the smoke and, then, the direct heat are going to render a good bit of that fat out of the burgers and cause them to shrink. We will end up with burgers that are juicy and the right size for the buns.

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