Smoked Brisket Burgers

Things are starting to heat up around here, and as much as I would like to hold out until the first official day of summer, I think we will be kicking off my weekly grilling series a full month early.

I never realized how solar powered I was until this year. It seems the moment the sunrise peeks across the sky and the birds start to sing, I can’t bring myself to sleep any longer. I am waking up earlier, working later, and have more energy then the cold dark winter months. Is it possibly to be dreading autumn already?

This was all set in stone the moment I got my first whiff of a far off charcoal grill, I knew it was flame on for me. The time of year when I take a freezer inventory and try to manipulate all of my recipes for the grill or smoker. When I first saw these burgers over at Crumb, I’m pretty sure I had to wipe drool off of my key board. I staked the beef aisle until a cheap smaller brisket happily landed in my cart and got down to business.


Smoked Brisket Burgers

Smoked Brisket Burgers


  • 2 lbs beef brisket
  • 2 tbsp Montreal steak spice blend
  • 6 hamburger rolls
  • 6 slices of cheddar cheese
  • lettuce, onions, and other toppings of your choice


Prepare your wood for smoking by properly soaking it ahead of time.

Cut your brisket into 1? cubes. Season with Montreal steak spice blend and place in your refrigerator for up to 30 minutes.

Meanwhile, place your meat grinder and attachments in the freezer for at least 20 minutes.

Set up your grinder for a coarse grind and grind the brisket. Run through the grinder twice if desired. Shape ground brisket into 6 patties.

Preheat your smoker to 225 degrees F and place soaked wood inside as per instructions for your smoker. Lay patties on a grate and smoke for about 45 minutes, or until the internal temperature reaches 130 degrees F.

Meanwhile, preheat a charcoal or gas grill over medium heat. Sear the burgers over direct heat 3 to 5 minutes a side to finish cooking to 150 degrees F. Move to the side, place cheese over each patty, close the lid and let the cheese melt for a minute or two.

Server the burgers on hamburger rolls with lettuce, onions and toppings of your choice.

Adapted From


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I don’t mind the early mornings since we have room darkening drapes, but I’d not like waking up at 4am in July and definitely wish Dudette didn’t have your solar thing going (I think she even absorbs the energy!). I do definitely love grilling as well and am so excited about the season. Your burger looks amazing. I wish I had a grinder attachment. Heck, I wish I had the KitchenAid to attach it to. I’ll have to live vicariously through you until then.

Wow, these burgers must be so fabulous…smoky, tender and so flavorful! I’m loving the longer days, too….and this day would be perfect if I had eaten one of your burgers for dinner!

LOVE!! ANd that means a lot from me as I’m not much of a burger fan. I’m with you on the earlier mornings! I’ve been waking at sunrise to the birds as well and have been happy to start my day.

I’m so glad you liked these! They’re a lot of work compared to basic supermarket ground beef burgers, but it is soooo worth it. Yours look so perfectly beefy and juicy, too.
We’ve been grilling up a storm for the past couple of months because we’re crazy Canadians. 🙂 It helps that we just upgraded to a big ol’ kamado grill this year, mind you (compared to the cheapie tin-can smoker we had last year)… I can’t wait to try these burgers again on a proper smoker.