Brisket Blend Burger
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!*
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)
Instructions
Bacon
- Preheat smoker to 225F.
- Layer pound of bacon on frogmats and smoke for an hour. Flip, and smoke for an additional hour until desired doneness.
- *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
- Crank yer pellet smoker (RecTeq) to 500F with GrillGrates near the vent. When temp reached, give it 15 to really power up them grates.
- Pre-slice tomato, lettuce, onion. Portion pickle/jalapeno, cheese. Bring out to smoker for preparation
- Slap patties on the grates and cook until IT 155 (Medium-well)
- Dress up that burger and eat it up