Ground brisket WITH raw bacon to make the best smoked burgers. These brisket bacon burgers are rich, smoky, and packed with flavor. The brisket gives you that beefy bite and the bacon brings in a smoky saltiness that puts ’em over the top. You might wanna wear a bib — these burgers are juicy!

• 16 lb whole packer brisket (untrimmed)
• 2–3 lbs bacon ends & pieces (or thick-cut bacon)
• Killer Hogs Steak Rub (or salt, pepper, garlic)
• Burger buns (toasted)
• Sliced cheese
• Pickles
• Red onion slices
• Lettuce
• Tomato slices
• Big Malc’s Burger Sauce (or your favorite burger sauce)

Big Malc’s Burger Sauce

• ½ cup Blue Plate mayonnaise (or your favorite mayo)

• 1 tablespoon yellow mustard

• ¼ cup sweet pickle relish (juice and all)

• 1 tablespoon freshly grated onion (with juice)

• ½ teaspoon Killer Hogs TX Rub (or a mix of coarse salt & black pepper)

• ½ teaspoon paprika (for color)

• 1–2 teaspoons red wine vinegar (just a drizzle)

Instructions

1. Prep the Brisket and Bacon
   1. Cut the brisket into 1½ to 2-inch chunks, separating the flat from the point if needed.
   2. Keep the fat on — you want a good lean-to-fat ratio for juicy burgers.
   3. Cut bacon into similar-sized pieces so it runs through the grinder easily.
   4. Chill the meat in the freezer for 20 minutes before grinding.
2. Grind the Meat
   1. Alternate brisket and bacon as you feed it through the grinder to evenly mix.
   2. Grind the meat with the large plate first then if you want a finer grind, repeat the grind process
   3. Chill the ground brisket-bacon mix in the refrigerator until ready to form patties.
3. Form the Burger Patties
   1. Weigh out about 8 oz portions and loosely form into balls.
   2. Use a burger press or hand-form into patties. Use parchment or a Ziploc bag for easy cleanup.
   3. Make a slight dimple in the center to prevent the patties from puffing up too much.
4. Season the Burgers
   1. Season the outside of each patty with Killer Hogs Steak Rub or your favorite burger seasoning.
   2. Remember the bacon adds salt, so don’t overdo it.
5. Fire Up the Smoker
   1. Set your pit to 275°F using Royal Oak briquettes for a coal bed then add wood splits for heat.
   2. Place burgers directly on the grates and smoke for about 45 minutes, flipping after 30.
   3. Cook to an internal temp of 145°F for a juicy medium finish.
6. Build Your Burger
   1. Toast your buns and spread Big Malc’s Burger Sauce on both sides.
   2. Layer on: Pickles, Red onion, Lettuce, Tomato, Double cheese (cheddar + Swiss), Smoked brisket bacon patty
   3. Crown it with the top bun and get ready to lean in.

• 1 whole brisket 13-15lbs
• 2 Tablespoons Killer Hogs AP Seasoning
• 1 packet Lipton Beefy Onion Soup Mix
• 2 cups Beef Broth
• 2 large onions sliced
• 6–8 cloves garlic minced
• 3 Tablespoons tomato paste
• 2 cups red wine
• 3–4 bay leaves
• 1/4 cup flour
• 1/2 stick butter

Instructions

1. Prepare smoker for indirect cooking at 275°F using Hickory wood splits for fuel and flavor.  (Any smoker can be used for this recipe, keep the temps steady at 275°F)
2. Trim the brisket by removing thick areas of fat and sinew from the top and bottom.  Season with AP seasoning followed by the packet of Beefy Onion soup mix. Allow the brisket to set it at room temperature for 15-20 minutes before placing it on the smoker. 
3. Smoke the brisket at 275°F until the outside starts to turn dark about 3 1/2 – 4 hours.  At this point remove the brisket from the pit and place in a large aluminum pan.
4. Add the beef broth, wine, tomato paste, garlic, onions, and bay leaves to the pan.  Insert a probe thermometer into the thickest part of the flat, and cover the pan with aluminum foil. 
5. Place the brisket back on the pit and continue to cook until the probe thermometer reaches 202°F.  At this point check the brisket for tenderness.  It should feel really soft when you insert a hand held thermometer in all areas of the brisket. 
6. Remove the brisket from the pit and carefully take it out of the braising liquid.  Place it on a sheet pan and loosely cover with aluminum foil.
7. Pour the pan liquid through a colander to separate the onions form the liquid. Pour the liquid into a fat separator or ladle off any fat from the top of the bowl.  
8. In a deep saute pan over medium heat add the flour and butter and stir for a few minutes to create a roux.  Slowly whisk in the separate liquid (about 2 cups) and whisk until it starts to bubble and thicken.  At this point stir in the onions and taste for seasoning.  If it needs a little salt and pepper just use a sprinkle of AP.  
9. Slice the brisket across the grain and serve with the brisket onion gravy.