Smoked Brisket Burger

Smoked Brisket Burgers

Exploring BBQ Staff
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Forget the flat-top. These burgers are built for the smoker. We’re starting with 100% brisket, coarsely ground for texture and marbled with fat for flavor. Smoking them low and slow adds incredible depth, and you can finish with a quick sear for crust (optional but killer). They come out tender, juicy, and bursting with beefy, smoky goodness, perfect for BBQ purists and burger lovers alike.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 4 Servings
Course: Smoked Meats
Cuisine: BBQ & Grilling
Ingredients Equipment Method Notes

Ingredients
  

  • 907 g Beef brisket 2 lbs
  • 2 tsp Kosher salt ~8 g
  • 1 tsp Coarse ground black pepper ~5 g
  • 1 tsp Garlic powder Optional
  • 4 Buns Brioche or potato buns
  • 4 Slices Sliced cheese optional (cheddar, pepper jack, etc.)
Toppings
  • Pickles
  • Onions
  • Lettuce
  • Tomato
Condiments
  • Mayo
  • Mustard
  • BBQ Sauce

Equipment

Method
 

Grind the Brisket
  1. Trim any silver skin, but leave fat on for flavor.
  2. Cut into ~1–2 inch cubes.
  3. Chill the meat thoroughly or partially freeze for cleaner grinding.
  4. Run through a coarse die (8–10mm) twice.
  5. Keep ground meat cold until ready to form patties.
Form the Patties
  1. Divide into 4 portions (~225g each).
  2. Gently form into ¾ to 1 inch thick patties. Don’t overwork—this keeps the texture loose and tender.
  3. Press a small indent in the center of each patty (helps with even cooking).
  4. Lightly season all sides with kosher salt, black pepper, and optional garlic powder.
Preheat Your Smoker
  1. Set to 250°F (121°C) for low and slow smoke.
  2. Use clean, thin blue smoke for best flavor.
Smoke the Burgers
  1. Place patties on a wire rack or directly on the grates.
  2. Smoke until internal temp hits 130–135°F (54–57°C) for medium-rare to medium—about 45 to 60 minutes.
  3. Add cheese in the last 5–10 minutes if desired.

Notes

Optional Step: Sear for Crust

  • Finish burgers in a hot cast iron skillet or on a grill to develop a crust.  
  • 30–60 seconds per side at high heat does the trick.  
  • Rest patties 3–5 minutes before assembling.  

Assembly

Layer
 Ingredient Ideas
Bottom bun
 Mayo, BBQ sauce, mustard
Burger
 Smoked brisket patty (with or w/o cheese)
Toppings
 Pickles, red onions, lettuce, tomato
Top bun
 Toasted with melted butter or mustard
🧅 Pickled red onions or jalapeños take it next level. Serve with coleslaw or chips on the side.

Internal Temp Guide

Doneness
 Target Temp
Medium-rare
 130–135°F
Medium
 135–145°F
Well-done
 150°F+
❗ For ground beef, USDA recommends 160°F, but many prefer a medium cook for brisket burgers due to quality and freshness.

What to Look For:

  • Color: Rich mahogany outside, pink center (if seared)  
  • Texture: Juicy with a slight crust, never dense  
  • Flavor: Smoky, beefy, with a hint of pepper and wood smoke  

Description of the Finished Product:

These smoked brisket burgers are tender and juicy with a loose, coarse texture. The smoke adds depth that pairs beautifully with melted cheddar, spicy mustard, and fresh toppings. They’re next-level backyard food that holds its own next to brisket and ribs on any smoker.

Quick Reference

  • Total Prep Time: ~30 minutes  
  • Smoke Time: 45–60 minutes  
  • Smoker Temp: 250°F (121°C)  
  • Finish Temp: 130–160°F depending on preference  
  • Optional Sear: 1–2 minutes total  
Best With: Corn on the cob, coleslaw, or crispy fries

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