The Grilling King: Smoked Brisket Burgers
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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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