Grilled Smoky Brisket Burgers Recipes
GRILLED BRISKET WITH SLOW-COOKED TASTE
Steps:
- Gather the ingredients.
- Trim excess fat from brisket.
- Season with garlic powder, onion powder, black pepper, cayenne, and paprika.
- Place on the rotisserie and put on a preheated grill. Prop the lid a little and let cook.
- Meanwhile, prepare the sauce. Melt butter in a saucepan and sauté onion and garlic for about 5 minutes.
- Add water, cider vinegar, brown sugar, Worcestershire sauce, chili powder, and a little salt and pepper to taste. Let simmer for 10 to 15 minutes. Add beer.
- Baste over brisket about every 30 minutes. Cook brisket over low heat for about 4 to 5 hours.
- Remove brisket from grill and slice thinly.
- Serve with your favorite sides and enjoy!
Nutrition Facts : Calories 984 kcal, Carbohydrate 12 g, Cholesterol 331 mg, Fiber 2 g, Protein 84 g, SaturatedFat 28 g, Sodium 296 mg, Sugar 4 g, Fat 64 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
GRILLED SMOKY BRISKET BURGERS
These burgers were a nice surprise. The burger patty was so flavorful I didn't need to have a complex sauce - just fresh veggies, a slice of sharp cheddar cheese, and mayo made these a treat. Give them a try next time you have burger night. Enjoy
Provided by Tammy Brownlow @DoughmesticGoddess
Categories Beef
Number Of Ingredients 14
Steps:
- Prep your grill. While you are waiting for the coals prepare your meat mixture. In your food processor add brisket and pulse until ground as shown.
- Add ground beef, salt, cumin, garlic powder, and pepper. Pulse until well combined.
- Form into 2 equal patties.
- Place on grill close lid and cook for 5 minutes.
- Flip and cook an additional 5 minutes.
- Bring them bad boys in and top with jalapeno slices and cheese. Cover and let set while grilling your bread or buns.
- Grill until light grill marks form. You don't want to over grill and make them too crunchy - just lightly crispy and warm.
- Assemble your burger and enjoy!
SMOKED BRISKET RECIPE - TRAEGER GRILLS®
Learn how to smoke an amazing beef brisket with this simple and easy recipe. Give your meat the smoke treatment it deserves on a wood pellet grill.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 8
Steps:
- When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
- For the Rub: Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl.
- Season the brisket on all sides with the rub.
- Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160℉, about 5 to 6 hours. When brisket reaches internal temperature of 160℉, remove from grill.
- Double wrap meat in aluminum foil and add the beef broth to the foil packet. Return brisket to grill and cook until it reaches an internal temperature of 204℉, about 3 hours more.
- Once finished, remove from grill, unwrap from foil and let rest for 15 minutes. Slice against the grain and serve.
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Inject the brisket – Use a meat syringe to inject 1½ cups of the beef stock into the brisket flat and point. Inject the stock evenly across the cuts of meat in about a 2.5 cm grid pattern. Season the brisket – Pat the surfaces of the brisket …
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- Trim the brisket – Separate the point from the flat or have your butcher do it. Trim the exterior fat from the point. Trim the exterior fat on the flat down to 60 mm. HOT TIP – Separating the flat from the point by following the fat seam with a sharp boning knife.
- Inject the brisket – Use a meat syringe to inject 1½ cups of the beef stock into the brisket flat and point. Inject the stock evenly across the cuts of meat in about a 2.5 cm grid pattern.
- Season the brisket – Pat the surfaces of the brisket pieces dry. Wipe the surface with a thin coat of high temperature cooking oil.
- Set up the smoker – Place a water pan in your Oklahoma Joe’s® Smoker filled three-fourths full. Stack 6 small wood splits in the fire box. Pour a chimney starter full of lit charcoal on top of and around the wood. Preheat to 135°C at the level of the cooking grate.
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- Remove the ground brisket meat from the fridge and divide into 4 equal parts. Pat into about ½- thick patties. Cover with plastic and place in the fridge for at least 30 minutes. This will help the patties stay together.
- Generously oil the grill and rake the coals to one end for direct and indirect heat. Place the bacon on the indirect side of the grill, shut the lid and cook for about 4 minutes each side or until crispy. Set aside in a warm place.
- In a small bowl, combine the salt, garlic powder, smoked paprika and coarse ground pepper. Sprinkle the seasoning on both sides of the patties and pat in right before grilling.
- Oil the grill again and place the patties on the direct side of the heat and cook for about 4 minutes each side until medium or until the internal temperature reaches 160 degrees F. Right before done the burgers are done top with a slice of cheddar cheese.
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- Mix ground beef, egg, salt, and pepper until evenly incorporated. It’s best to handle the meat as little as possible so mix and shape the patties as quickly as you can.
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