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ForensicBBQ

Brisket Blend Burger

5 from 1 vote
Made with Schweid & Sons "Custom Blend Chuck Brisket" patties and dressed the ForensicBBQ way. 4 patties per pack - let's cook some burgers. *Not sponsored nor endorsed - just used!*
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Ingredients Method

Ingredients
  

  • 1 Lb Bacon Peppered
  • 4 Schweid & Sons Burger Patties Custom Blend Chuck Brisket
  • 4 Brioche Hamburger Buns
  • 1 Bibb Lettuce
  • 1 Beefsteak Tomato Sliced Thin
  • 1 Onion (Vidalia, Yellow) Sliced Thin
  • 4 Slices Tillamook Colby Cheese
  • Pile Pickles/Jalapenos to taste
  • Favorite Burger Seasoning Meat Church Holy Gospel (this time)

Method
 

Bacon
  1. Preheat smoker to 225F.
  2. Layer pound of bacon on frogmats and smoke for an hour. Flip, and smoke for an additional hour until desired doneness.
  3. *RECOMMENDED: If using same pellet smoker, scrape off the bacon grease before going high temp. That bacon grease is asking to burn. If you ain't ready, it'll bite you.
Burger
  1. Crank yer pellet smoker (RecTeq) to 500F with GrillGrates near the vent. When temp reached, give it 15 to really power up them grates.
  2. Pre-slice tomato, lettuce, onion. Portion pickle/jalapeno, cheese. Bring out to smoker for preparation
  3. Slap patties on the grates and cook until IT 155 (Medium-well)
  4. Dress up that burger and eat it up