Texas

Smoked Brisket Burger

The ultimate Texas tribute. Tender, smoky sliced brisket piled high on a juicy beef patty, finished with tangy pickles, sweet onions, and authentic Texas BBQ sauce. This is what BBQ dreams are made of.

⏱ Total 12+ hrs 🍴 Serves 6 🔥 BBQ ⭐ Texas Legend

Equipment Needed

🍖 Smoker or Grill
🥩 Meat Thermometer
🔪 Sharp Knife
🍲 Cast Iron Skillet
🥄 Aluminum Foil

Instructions

1

Prep the brisket: Trim excess fat from brisket, leaving 1/4-inch cap. Combine salt, pepper, and garlic powder. Season brisket generously on all sides. Let sit uncovered in refrigerator overnight.

Tip: True Texas style is just salt and pepper - the "Dalmatian rub." Keep it simple and let the meat and smoke shine.
2

Set up smoker: Prepare smoker for indirect heat at 225-250F (107-120C). Add oak wood chunks for authentic Texas flavor. Place a water pan near the heat source.

3

Smoke the brisket: Place brisket fat-side up on smoker grate. Smoke for approximately 1 to 1.5 hours per pound, until internal temperature reaches 195-203F (90-95C). Spritz with water or apple cider vinegar every hour.

4

Rest the brisket: Wrap brisket in butcher paper or foil. Place in cooler (without ice) or oven at 150F. Rest for at least 1-2 hours. This redistributes juices throughout the meat.

Tip: The rest is critical. A well-rested brisket can rest up to 4 hours and will only get better.
5

Slice the brisket: Slice brisket against the grain into 1/4-inch thick slices. Set aside enough slices for 6 burgers (about 3-4 oz per burger).

6

Form the patties: Divide ground beef into 6 portions. Form into patties slightly larger than the buns. Season both sides with salt and pepper.

7

Cook the patties: Heat cast iron skillet or grill to high heat. Cook patties 3-4 minutes per side for medium. Let rest 2 minutes while you toast buns.

8

Toast the buns: Butter cut sides of buns and toast until golden brown, about 1-2 minutes on the grill or in a pan.

9

Assemble: Spread BBQ sauce on bottom bun. Add patty, then pile brisket slices on top. Add pickles, onion slices, and jalapenos if using. Top with bun.

10

Serve Texas-style: Serve on butcher paper with extra pickles, onions, and sauce on the side. Pair with coleslaw and pinto beans for the full Texas BBQ experience.

💡 Pro Tips & Variations

  • Shortcut option: Buy pre-smoked brisket from a local BBQ joint. Many sell by the pound - no shame in this game.
  • The stall: Around 150-170F, brisket hits "the stall." Power through or wrap in butcher paper (Texas crutch) to push past it.
  • Chopped vs sliced: Chop the brisket for easier eating, or slice for that authentic look. Either works great.
  • Save the drippings: Mix brisket drippings into your BBQ sauce for incredible depth of flavor.
  • Wood choice: Post oak is traditional in Central Texas. Mesquite is common in South Texas but burns hotter and more intensely.
← Back to Texas Browse All Burgers →