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Brisket Burnt End Burger

Texas Style BBQ Brisket Burger

4

Serves

10 mins

Prep Time

10 mins

Cook Time

Matt Melville

Recipe author

Matt Melville

This delicious burger recipe sees slow smoked brisket burnt ends piled high atop a brioche buns and finished with caramelised onions, cheese, and a dollop of mustard and BBQ sauce.


This recipe works best with pre made or leftover brisket burnt ends. We have included the burnt ends brisket recipe in the method steps if you do want to make from scratch.

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Barbecue,

Beef,

Burger,

Dinner,

Lunch,

Ingredients

Brisket Burnt Ends

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quality mark beef brisket

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Rum & Que 'Bull Dust' Seasoning

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1L Coca Cola

full sugar

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1/4 cup Rum & Que 'Meat Juice'

or other BBQ sauce

To Assemble

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4 brioche burger buns

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8 slices smoked cheese

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8 tbsp caramelised onions

or onion chutney

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iceberg lettuce

shredded

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Rum & Que 'Meat Juice'

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Rum & Que 'Slap It On' Mustard

Method

For the Burnt End Brisket

For the Burger

1

Trim the brisket removing all of the hard white fat.

2

You can separate the point for the flat, or simply cook it attached.

3

Set your smoker to 275°F or 135°C.

4

Rub the brisket liberally with Bull Dust or rub of your choice.

5

Let the rub work into the meat for an hour or 2 before putting it into the smoker.

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6

Put the brisket or point into the smoker and leave for the first 2 hours.

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7

Check the brisket after 2 hours and spritz if looking dry.

8

Cook for a further 2-4 hours or until the brisket reaches an internal temperature of 165°F (74°C). At this point wrap the brisket nice and tight in foil or butchers paper.

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9

Cook the brisket until it probes like soft butter (internal temperature could be anything from 195°F to 215°F).

10

Before the brisket is done cooking, pour 1L of coke a cola into a saucepan and reduce by half. Add the sauce to the saucepan once the Coke has reduced, then set aside.

11

Once your happy the brisket is cooked well, rest in an insulated box such as a chilly bin for at least an hour.

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12

After the rest, remove some of the point end. Try cutting it completely off through the fat seam to recover as much point as possible.

13

Cube the point into 1 inch cubes.

14

Place the cubes into a foil tray or oven tray and pour in the liquid, cover with foil tightly and cook for about half an hour. You can then remove the foil and let the sauce reduce in the pan until very sticky.

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