Tag: smoked brisket

Grilled Cheddar Brisket Burger

October 8, 2016
by Curt

Grilled Cheddar Brisket BurgerBrisket is the national meat of Texas, and cheddar cheese curds are a superb delicacy here in Wisconsin. The curds I used for this recipe are only one day past squeaky fresh. And anyone who has eaten fresh cheese curds here in Wisconsin knows they really do literally squeak when you eat them. That’s how you know they’re fresh make that day.

Since I’m a displaced Texan here in Wisconsin, it only seems normal to combine the best of Texas with the best of Wisconsin. This recipe is a must try. You won’t be able to stop with just one!

If you can’t smoke a brisket, find a restaurant you can buy some smoked brisket at. And if you aren’t in Wisconsin, or the surrounding area, you’ll have to settle for the standard brick of cheddar. Either way, you gotta try these!

Grilled Cheddar Brisket Burger

Ingredients

  • 1 lb. smoked brisket (finely chopped)
  • 2 lbs. 85% ground beef

Preparation

  1. NOTE: This is assuming that you've recently smoked a brisket, or purchased smoked brisket.
  2. Let's make brisket burgers:
  3. Take the 1 pound of the smoked brisket and finely chop it into very small pieces using a sharp knife. (NOTE: Using a food processor will make the brisket too sticky!)
  4. Mix this together with the 2 pounds of ground beef and form into patties.
  5. Get a medium hot grill going, and grill the burgers to your liking.
  6. NOTE: You can freeze some of the patties for cooking at another time!
http://www.smokedngrilled.com/grilled-cheddar-brisket-burger/

Smoked Brisket – Southern Style

August 30, 2015
by Curt

Smoked Brisket - Southern StyleI don’t know about you, but I just can’t get enough of that delicious brisket. Also known as the “National Meat of Texas”! Especially when it’s slow smoked! And of course, I always have to come back to that southern style flavor. It’s all in the spice rub for me! I put on a variation of my favorite rub recipe, my Texas Blend Spice Rub.

And even more so for that true southern flavor, I used a couple of chunks of mesquite wood to start, then went to all peach wood. I love the flavor of both, but all mesquite can give beef too strong of a smoke flavor.

So give it a try, ’cause you’re gonna love it!

Smoked Brisket – Southern Style

Ingredients

  • 7 to 10 lb. full brisket
  • Spice Blend
  • 1/2 cup kosher salt
  • 1/4 cup minced onions
  • 1/4 cup onion powder
  • 1/4 cup chili powder
  • 1/4 cup garlic powder
  • 1/8 cup black pepper
  • 1/8 cup lemon pepper
  • 1/8 cup cumin
  • 1/8 cup paprika

Preparation

  1. Mix your spice rub and remove the brisket from the refrigerator. Generously coat and lightly rub in the spice mixture on all surfaces of the brisket. Let this set out at room temperature for 1 1/2 to 2 hours if time allows.
  2. Prepare your smoker, and let it settle in at about 250° F. Place the brisket on the smoker rack, (fat cap side up). Maintain the 250° temperature. NOTE: I used a few chunks of mesquite at first, then went to all peach wood.
  3. After about 1 1/2 hours, I flip the brisket over for more uniform smoking and crisping the outside of the brisket. You don't have to do this, but I find it helps crisp both sides more uniformly.
  4. Once the internal meat temperature stalls out for a while, (about 165° or about 3 hours cook time), remove the brisket from the smoker and tightly wrap in aluminum foil. Place it back on the smoker, (fat cap side up), and replace the meat thermometer into the thickest part of the brisket.
  5. Continue cooking until the internal meat temperature reaches 203°.
  6. Once it reaches 203°, (about 5 hours total cook time), remove the brisket and leave it wrapped for 1 hour. You can then unwrap it, and let it cool for another 30 minutes or more before slicing.
  7. NOTE: Slice across the grain for optimum tenderness!
http://www.smokedngrilled.com/smoked-brisket-southern-style/

Garlic and Onion Rubbed Smoked Brisket

February 5, 2015
by Curt

Garlic and Onion Rubbed Smoked BrisketGarlic and onion makes everything better! The natural flavor of brisket is pretty hard to improve on, but rubbing it down with garlic and onion brought this to a whole new level! Throw some salt and lemon pepper into the rub, and it’s damn near perfection! Nice and simple.

Although this will take you 5 hours to get the brisket nice and tender, the preparation is very simple. Inject the night before with 1 can of beef consomme, rub it down the next morning, and put it on the smoker. The perfect recipe for some damn good Texas eats!

I almost always cook at about 225 to 250 degrees, but this time I decided to go with an average temperature of 300 degrees. The results are the same, but it takes less time at 300 degrees.

You can use any wood you prefer for this, but I chose a nice mild hickory wood.

Garlic and Onion Rubbed Smoked Brisket

Ingredients

  • (1) 7 to 10 lb. brisket (flat or point)
  • Injection
  • (1) 10.5 oz. can beef consomme
  • Rub
  • 1/4 cup garlic powder
  • 1/4 cup minced garlic
  • 1/4 cup onion powder
  • 1/4 cup minced onions
  • 1/8 cup salt
  • 1/8 cup lemon pepper

Preparation

    A couple of tips before we start!
  1. Always use a meat thermometer inserted into the center of the thickest part of the brisket.
  2. I'm using a Webber Smoky Mountain vertical smoker for this. I'm using lump charcoal, and chunks of hickory wood.
  3. Let's get started:
  4. The night before smoking, remove as much of the fat cap as possible, then thoroughly inject the brisket with the beef consomme. (Be sure to inject with the grain of the meat, and not across the grain). Place the brisket either in a large container, or plastic bag, and place in the refrigerator overnight, or 10 to 12 hours.
  5. Mix your spice rub and remove the brisket from the refrigerator. Generously coat and lightly rub in the spice mixture on all surfaces of the brisket. Let this set out at room temperature for 1 1/2 to 2 hours if time allows.
  6. Prepare your smoker, and let it settle in at about 300° F. Place the brisket on the smoker rack. Maintain the 300° temperature.
  7. After about 1 1/2 hours, I flip the brisket over for more uniform smoking and crisping the outside of the brisket. You don't have to do this, but I find it helps crisp both sides more uniformly.
  8. Once the internal meat temperature stalls out for a while, (about 165° or about 3 hours cook time), remove the brisket from the smoker and tightly wrap in aluminum foil. Place it back on the smoker, and replace the meat thermometer into the thickest part of the brisket. Continue cooking until the internal meat temperature reaches 203°.
  9. Once it reaches 203°, (about 5 hours total cook time), remove the brisket and leave it wrapped for 1 hour. You can then unwrap it, let it cool for another 30 minutes or more before slicing.
  10. NOTE: Slice across the grain for optimum tenderness!
http://www.smokedngrilled.com/garlic-and-onion-rubbed-smoked-brisket/

Smoked Brisket Burger

November 30, 2014
by Curt

Smoked Brisket BurgerA friend of mine in Texas told me he saw brisket burgers in the store. That got me thinking, so I did some searching on that. I see a lot of people are grinding brisket, and/or a combination of brisket and other meats and making patties. Well, I thought I’d do it a little differently. I would imagine someone else has done this too, but I just recently smoked a brisket, so I finely chopped 1 pound of the brisket after smoking it, and mixed it with 2 pounds of 85% ground beef.

Smoked Brisket Burger-choppedAs seen in this picture, I chopped the brisket by hand so I could get uniform sized very small pieces to mix with the burger. I wanted to be able to see, feel, and taste the bites of brisket in the burger. Because the pieces were larger, I had to use 2 pounds of burger to be able to mix all of the brisket in.

NOTE: Just as a suggestion, you could probably chop it more fine in a food processor, and be able to mix it with only 1 pound of burger to render a stronger smoked brisket flavor.

With the 1 to 2 ratio, the flavor of the smoked brisket came through very well! It was definitely the best burger I’ve eaten in quite a while!

NOTE: I only cooked up a couple of the burgers, so I wrapped the other patties individually and froze them for later!

Smoked Brisket Burger

Ingredients

  • 1 lb. smoked brisket (chopped) see picture
  • 2 lbs. 85% ground beef

Preparation

    NOTE:
  1. This is assuming that you've recently smoked a brisket, or purchased smoked brisket.
  2. Let's make brisket burgers:
  3. Take the 1 pound of the smoked brisket and finely chop it into very small pieces. You can use a food processor, but I did it by hand to achieve very small uniformed bite sized pieces.
  4. Mix this together with the 2 pounds of ground beef and form into patties.
  5. Get a medium hot grill going, and grill the burgers to you liking.
  6. NOTE: You can freeze some of the patties for cooking at another time!
http://www.smokedngrilled.com/smoked-brisket-burger/