CreateTHIS mouthwatering brisket burger form Fox Bros. Bar-B-Q!
Being from Atlanta, or the south east in general, I know good barbecue. I always am a LITTLE envious of those in Texas, because Texas barbecue is SO GOOD! However, one thing I can proudly say is that THESE Atlanta based barbecue pit masters go above AND beyond when it comes to the backyard burger.
Jonathan and Justin Fox, owners of Fox Bros. Bar-B-Q, do NOT disappoint when it comes to their burgers. The Smoked Brisket Cheeseburger, a recipe that requires you using a smoker and painting the buns with beef fat, is a game changer.
What Makes Their Burger So Good?
First off, the type of meat they choose. The use Certified Angus Beef Prime Brisket. This is the canvas on which they begin their masterpiece. The Fox Bros. use a Texas-style barbecue with southern spice flair. With that combination, how CAN you go wrong?
I can tell you, from experience, this is like eating the Mona Lisa of burgers. If you came to my backyard, it would be more like a velvet paint by number Elvis picture. But, the Fox Bros. are not afraid to share their recipe with the world! AND, as you probably have guessed, here is the recipe for YOU to try in your own backyard!
Fox Bros. Smoked Brisket Cheeseburger
- 3 pounds of prime 75/25 brisket blend
- ½ cup mayonnaise
- ¼ cup plus 2-3 tablespoons rendered beef fat, warmed to pourable liquid
- 1/3 cup Fox Bros. Bar-B-Q Sauce
- 1/3 cup yellow mustard
- 3 tablespoon kosher salt
- 3 tablespoon dustless black pepper (16-18 mesh)
- 6 brioche buns
- 12 thick-cut slices high quality American cheese
- 18 dill pickles
- 1 Vidalia onion, sliced into 1/8-inch thick rings
Form ground beef into six patties (8 ounces each); refrigerate at least 30 minutes.
Place mayo in a small mixing bowl and whisk as you pour ¼ cup rendered beef fat into mayo to combine; set aside. In a second small bowl whisk together barbecue sauce and mustard; set aside.
Preheat smoker to 275F. Combine salt and pepper. (We like to put the mix in a shaker to season beef headed to the smoker). Season burgers evenly on both sides. Space burgers evenly in the smoker, directly on the rack. Smoke until internal temperature reaches 125F, 30-40 minutes.
While burgers are smoking, preheat a cast iron skillet on the stovetop. Brush a little beef fat on cut sides of buns and toast in the cast iron until edges are golden; set toasted buns aside. Add a tablespoon of beef fat to the hot cast iron, add smoked patties to form a deep crust, about 3 minutes. Flip burgers to crust the other side and top each with 2 slices of cheese to melt.
Build your burgers. Spread mayo on bun bottoms, top with 3 pickles, cheeseburgers and a few onion rings. Spread bun crown with barbecue mustard sauce, top the burger and enjoy.
Grillionaire notes: The trim from the briskets never goes to waste! Make the most flavorful juicy patties by grinding a 75 percent lean, 25 percent fat ratio from prime brisket trim. Render extra brisket fat in the smoker, using this tallow to make our homemade mayo. But you could easily add your own rendered beef fat to store-bought mayo.
I have made these burgers, and though I couldn't replicate the Mona Lisa, I tried my best and the burgers were AMAZING! Try this in your own backyard. Share the recipe and tuck it away to show others how you are a Grillionaire when it comes to burgers.
Until next time, make sure you eat well, do well, and serve good food!