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.

Grilled Beef Flaken Ribs – Flaken Ribs have a rich, beef flavor – and when you take the time to marinade them and then chargrill them directly over hot coals, you get a delicious bite of beefy goodness!

• 4lbs flanken-cut beef ribs
• 1 bunch green onions – chopped divide the green and white parts
• 2 heaping teaspoons minced garlic
• 2 teaspoons minced ginger
• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 1/8 cup balsamic vinegar
• 2 Tablespoons Hoisin sauce
• 1 Tablespoon Killer Hogs TX Rub

Instructions

1. Place the white parts of the onion in a mixing bowl and add: minced garlic, ginger, soy, worcestershire, balsamic vinegar, hoisin, and TX. Stir to combine.
2. Add the beef flanken cut ribs to a large ziplock bag and pour in the marinade. Squeeze the air out of the bag and gently toss the ribs around so everything is coated in the marinade. Place the bag in the refrigerator for at least an hour.
3. Prepare a grill for 2 zone cooking – hot side and cool side. Grill the ribs over the direct heat zone (hot side) of the grill. Work in batches so the grill isn’t over crowded. Cook the ribs on each side until they begin to char about 3-4 minutes each side. Then move them over to the cool zone until all of the ribs are char-grilled.
4. Place the ribs on a foil lined baking sheet, wrap the foil around the top to seal off the heat, and rest the ribs for 20-30 minutes.
5. To serve place the ribs on a large cutting board or platter and top with the green tops of the onions.

Grilled & Sauced BBQ Chicken – I start with a whole, cut-up chicken  (2 wings, 2 thighs, 2 legs and 2 breasts) and then brined it in a BBQ Brine for 2 hours, then seasoned with BBQ Rub and grilled. At the end, each piece of chicken is glazed with a slightly spicy bbq sauce and allow to caramelize and char a little. The final product is juicy, tangy, sweet and saucy Old School BBQ Chicken.

• 8pc chicken skin on, bone in
• 2 cups water
• 1 bottle Wickers BBQ Marinade
• 1 lemon sliced
• 1/4 cup Malcom’s Bird Brine
• 1/2 cup Killer Hogs Hot Rub (divide into 2 portions)
• 1 cup Killer Hogs The BBQ Sauce
• 1 cup Killer Hogs Vinegar Sauce
• 2oz Killer Hogs Hot Sauce

Instructions

1. Place the chicken pieces in a large zip top bag and pour in the Wickers marinade.  Add 1/4 cup Bird Brine and 1/4 cup of Hot Rub to the water and stir well.  Pour this mixture over the chicken and squeeze the lemon slices then drop in the bag.  Make sure all pieces of chicken are covered and close the bag squeezing as much air out as possible. Place bag in the refrigerator for 4-6 hours at least.
2. Remove the chicken pieces from the brine and place on a raised wire rack to air dry for 30 minutes.  Season with Hot Rub on all sides.
3. Prepare a charcoal grill for indirect cooking using a 2 zone method – Hot side and Cool side.  Adjust the air vents so the grill temperature reaches 350 degrees.
4. Place the chicken on the cool side of the grill skin side up until the internal temperature reaches 150-155 degrees.
5. Combine the bbq sauce, vinegar sauce, and hot sauce in a small container.  Brush the skin side with the sauce and cook for 10 minutes. Flip each piece over and brush sauce over the back side and cook for 10 minutes.
6. Right at the very end move each piece of chicken over to the direct heat side of the grill and glaze on both sides.  Don’t walk away because it can burn really quick.  The breast should reach an internal temperature of 165 and the dark meat should go to at least 175.