YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“Smoking ground brisket burgers and finishing them with a reverse sear makes for a juicy inside and crispy edge burger. This truly is the most amazing burger you’ll ever sink your teeth into! Prepare to impress your friends and family with the most amazing burger they’ve ever tasted!”
—
Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 2.5 pounds of ground brisket
- 3 Tablespoons Chupacabra Brisket Magic Seasoning, divided
INSTRUCTIONS
- To a large bowl add the ground brisket. Sprinkle in the Chupacabra Brisket Magic Seasoning and gently mix to incorporate. Divide the mixture into 6 or 8 equal sizes (I do 6 as I measure 6.7-ounce burgers). Form each patty first by hand to make a burger but then I’ll put it in my burger press to get a tight, tight form.
- Place the shaped patties on a parchment-lined pan, cover with plastic wrap, and place in the fridge for an hour.
- When you’re ready to smoke the burgers, plug in the smoker, fill the hopper with pellets (I used a competition blend), and set the temperature to 250F.
- Right before smoking, sprinkle the remaining 1 Tablespoon of the Chupacabra Brisket Magic Seasoning on the burgers. Place the burgers on the top shelf, insert a MEATER thermometer, and smoke until the internal temp reads 150F.
- Remove from the smoker onto a dish, and loosely cover. Remove the diffuser cover and full plate if desired. Increase the smoker to 400F. Place the burgers into the smoker, over top of the flames. At this point add cheese if desired and sear until the internal temp reads 160F-165F. The reverse sear will seal in the juices. Remove the burgers from the smoker and enjoy!
“Smoking ground brisket burgers and finishing them with a reverse sear makes for a juicy inside and crispy edge burger. This truly is the most amazing burger you’ll ever sink your teeth into! Prepare to impress your friends and family with the most amazing burger they’ve ever tasted!”
—
Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 2.5 pounds of ground brisket
- 3 Tablespoons Chupacabra Brisket Magic Seasoning, divided
INSTRUCTIONS
- To a large bowl add the ground brisket. Sprinkle in the Chupacabra Brisket Magic Seasoning and gently mix to incorporate. Divide the mixture into 6 or 8 equal sizes (I do 6 as I measure 6.7-ounce burgers). Form each patty first by hand to make a burger but then I’ll put it in my burger press to get a tight, tight form.
- Place the shaped patties on a parchment-lined pan, cover with plastic wrap, and place in the fridge for an hour.
- When you’re ready to smoke the burgers, plug in the smoker, fill the hopper with pellets (I used a competition blend), and set the temperature to 250F.
- Right before smoking, sprinkle the remaining 1 Tablespoon of the Chupacabra Brisket Magic Seasoning on the burgers. Place the burgers on the top shelf, insert a MEATER thermometer, and smoke until the internal temp reads 150F.
- Remove from the smoker onto a dish, and loosely cover. Remove the diffuser cover and full plate if desired. Increase the smoker to 400F. Place the burgers into the smoker, over top of the flames. At this point add cheese if desired and sear until the internal temp reads 160F-165F. The reverse sear will seal in the juices. Remove the burgers from the smoker and enjoy!
