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Chef Tom puts together a delicious Brisket Quiche, featuring leftover Umami Bomb Brisket, baked on the Yoder Smokers Pellet Grill.

Brisket Quiche

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Ingredients

• Pie dough (recipe here)


• Cornhusker Kitchen Spray Duck Fat


• 1/2 large yellow onion, sliced thin


• Cattleman’s Grill California Tri-tip Seasoning


• 8 oz leftover brisket, diced


• 1 cup kale, chopped


• 1 clove garlic, minced


• 2 oz sharp white cheddar, grated


• 2 oz pecorino cheese, grated

For the custard:

• 4 eggs


• 2 cups heavy cream


• 1 tbsp prepared horseradish

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 375ºF, set up for indirect grilling.

Using a rolling pin, roll out the pie dough to fit a Lodge 10” Cast Iron Skillet. Roll the edges down to make an even crust.

Crumble up a sheet of parchment or butcher paper. Smooth it back out, then place over the dough in the skillet. Fill the paper with dried beans to weigh down the paper and dough. Transfer to the second shelf of the grill.

Blind bake the dough until golden brown around the edges, about one hour. Remove from the grill. Remove the beans and paper and return the crust and skillet to the grill for an additional 5-10 minutes. Remove the skillet from the grill.

While the crust bakes, make the filling.

Spray a Lodge 12” Cast Iron Skillet with a couple tablespoons of duck fat. Warm over medium heat. Add the onion to the skillet. Season with Cattleman’s Grill California Tri-tip Seasoning. Cook until browned around the edges and softened.

Add the leftover brisket, kale and garlic. Cook just long enough to warm the brisket and wilt the kale, about three minutes. Remove from the heat.

You might also enjoy: Umami Bomb Brisket

Whisk together the eggs for the custard. Brush a thin layer of the whisked egg onto the pie crust. Add the heavy cream and horseradish to the eggs and whisk.

Layer in the brisket mixture, cheeses and custard until the quiche is filled to the top of the crust.

Bake the quiche until the custard is set, about 1 hour 10 minutes. It should jiggle, but not be fully liquid. Remove from the grill and cool to just above room temperature before slicing to serve.

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Chef Tom brings you a Midwest spin on this Italian classic, braising segments of oxtail in a rich flavor base of tomatoes, veggies, herbs and wine in a cast iron dutch oven on the grill. Oxtail Osso Buco served on a bed of creamy polenta is the winter warmer you've been waiting for!

Oxtail Osso Buco

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4 Servings

Ingredients

• 4 1/2 lb oxtail segments


• Noble Saltworks Hickory Smoked Salt


• Fresh ground black pepper


• 1 cup flour


• 2 tbsp clarified butter


• 2 tbsp Saica Extra Virgin Olive Oil


• 1 large yellow onion, medium dice


• 2 large carrots, medium dice


• 3-4 ribs celery, medium dice


• 12 cloves garlic, divided


• 3 cups (1 - 28 oz can) Ciao San Marzano Tomatoes


• 1 bunch flat-leaf parsley, divided


• 6 sprigs fresh thyme


• 1 bay leaf


• 2 cups dry white wine (Pinot Grigio)


• Beef stock, as needed


• Zest of 2 lemons

For the Creamy Polenta:

• 8 cups water


• 2 cups polenta


• 1/4 cup unsalted butter


• 1 cup Parmegiano Regiano, fine grated


• Noble Saltworks Hickory Smoked Salt, to taste


• Fresh cracked black pepper, to taste

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Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up for indirect grilling.

Preheat your Lodge 7.5 Quart Enameled Dutch Oven over medium heat. Add the clarified butter. Season oxtails with salt and Noble Saltworks Hickory Smoked Salt and fresh ground black pepper. Place the flour in a shallow bowl and dredge oxtails, shaking off excess then transferring to the hot dutch oven. Sear and brown on all sides, working in batches to avoid overcrowding. Transfer oxtail segments to a plate and repeat with the remaining oxtail segments.

Add the Saica Extra Virgin Olive Oil to the dutch oven. Stir in onions, carrots, celery and crushed cloves of garlic and cook, stirring and scraping any browned bits from bottom of pot until soft, about 10 minutes.

Add about 1/3 of the bunch of parsley to the dutch oven, as well as the thyme and bay leaf. Pour the white wine over the veggies and bring to a simmer.

Add the Ciao San Marzano Tomatoes. Return the oxtail segments to the dutch oven. If there is not enough liquid to cover most of the oxtail segments, then add some beef stock. The beef does not need to be fully submerged.

Transfer the dutch oven to the grill. Cook, checking the liquid level occasionally. If the liquid reduces all the way, add more beef stock. Cook until meat is nearly falling off the bone, about 2.5-3 hours. If the liquid is still fairly runny, transfer oxtails to a plate and cover with aluminum foil and leave the pot in the cooker until liquid is reduced/thickened.

You might also enjoy: Braised Lamb Shanks

In the last 30 minutes of the cook, prepare the polenta. Bring the 8 cups of water to a simmer in a pot. Add the polenta, slowly, whisking constantly. Reduce the heat to low. Cook until the polenta is tender, about 20 minutes, stirring and scraping frequently with a wooded spoon. When the polenta is tender, add the butter and cheese and stir until incorporated. Season with salt and pepper.

To prepare the gremolata, mince the remaining parsley leaves and garlic and toss in a bowl with the lemon zest. Transfer oxtails back to pot, sprinkle with the parsley mixture, then spoon over liquid, and cover to keep warm. Serve the Oxtail Osso Buco over the creamy polenta.

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Britt shares her family's classic Christmas dish: Swedish Meatballs! She puts her own spin on them by spicing up the gravy and slow-smoking them on the Yoder Smokers YS640s!

Swedish Meatballs

Recipe adapted from Beatrice Ojakangas

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Yields approximately 40 meatballs (6-8 servings)

Ingredients

• 1 ½ cup soft bread crumbs


• 1 cup half and half


• 1 Tablespoon butter


• ½ cup minced sweet onion


• 1 # lean ground beef


• ½ # lean ground pork


• 1 egg


• ¼ c minced fresh parsley


• 1 ½ teaspoon salt


• ½ teaspoon ground ginger


• ½ teaspoon ground allspice


• ½ teaspoon ground nutmeg


• 2 TBSP butter


• 2 TBSP AP Flour


• 2 C beef broth


• 1/4 teaspoon or more Oakridge BBQ Jah Love Jamaican Jerk Seasoning (optional)


• 1/8 cup sour cream (optional)

 
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Instructions

Take about a quarter of a fresh baguette and blitz in a blender to create soft bread crumbs.

In a large bowl of your electric mixer, soak the crumbs in half and half (about 10 minutes). Mince one half a large sweet onion and measure out one-half cup.

In a 12" Lodge cast-iron skillet over medium heat, melt one tablespoon of butter, add onion, and sautee until softened.

Stir cooked onion into bread crumb mixture. Add beef, pork, egg, parsley, salt, and spices. Beat at high speed until mixture is fluffy and light pink in color.

Preheat your Yoder Smoker YS640s to 250 degrees F.

Using a small cookie scoop, portion out and shape meatballs.

Brown meatballs in pan with two tablespoons butter, working in small batches to avoid overcrowding the pan. Once browned, set aside meatballs to rest to make the gravy.

Make gravy with pan drippings by adding 2 tablespoons of flour, constantly whisking to hydrate and cook the flour. Slowly add beef broth and bring to a boil while constantly stirring. Cut the heat. As an option, add Oakridge BBQ Jah Love Seasoning and sour cream and stir until just melted through. Return the meatballs to the pan.

Place the cast iron pan with meatballs and gravy onto the top rack of the smoker, uncovered for roughly one hour. Return every 15-20 minutes during that hour to gently stir and redistribute the meatballs with the gravy, allowing for the smoke to adhere to more than just the surface. Once the meatballs temp around 160 degrees, they are ready to serve immediately.

 

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Everyone knows about sweet, salty, sour and bitter, but have you met your new best friend, UMAMI?! It's that fifth sense of taste that your brain associates with savory, delicious roasted meats, and it the star of the show in this recipe for Umami Bomb Brisket!

Umami Bomb Brisket

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Ingredients

• 1 (8-9 lb) brisket flat


• 1/2 cup miso (fermented soy bean paste)

For the injection:

• 1 cup vegetable/beef stock or water


• 1/4 cup Butcher BBQ Prime Dust


• 2 tbsp low sodium soy sauce


• 2 tbsp ground shiitake mushrooms

For the seasoning:

• 1 cup Plowboys BBQ Bovine Bold


• 2 tsp celery seed

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 300ºF, set up for smoking/indirect cooking. Also, fill an A-MAZE-N Tube Smoker with hickory pellets and place on the main cooking grate, to the left side of the grill.

Trim excess/hard fat from the surface of the brisket flat. Leave about 1/4” layer soft fat behind. Score the fat with a sharp knife, about 1/4” deep in a crosshatch pattern.

Combine the ingredients for the injection in a marinade shaker. Shake well to combine. Reserve 1/4 cup of the injection to add to the wrap later. Working in a grid pattern, inject the remaining liquid into the brisket flat using a pistol grip injector.

Using paper towels, remove the excess injection liquid from the surface of the brisket. Spread a thin layer of miso across the surface of the meat.

Mix the Plowboys BBQ Bovine Bold and celery seed. Season the brisket with the mixture. Let set up until the surface appears wet.

Transfer to the smoker. Cook until the surface is a deep mahogany brown color and the internal temperature reaches 160ºF, about 4 hours.

You might also enjoy: Coffee Crusted Brisket

Remove the flat from the grill. Place it on top of two sheets of heavy duty foil. Turn up the edges of the foil and add the reserved injection liquid. Wrap tightly in the foil. Return to the grill.

Continue cooking the brisket until probe tender, about 2 more hours. The internal temperature should be around 205ºF-210ºF. Remove from the grill.

Rest the brisket for 30-45 minutes before slicing, wrapped tight in foil.

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If you like the idea of a cocktail that features the most outrageous garnishes you can imagine (bacon? slider? smoked beef jerky?!) and is designed to be consumed before noon, then please read on. We present to you our take on bunch's favorite cocktail. This is the Bloody Mary with scratch-made smoked beef jerky!

Bloody Mary with Smoked Beef Jerky

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Ingredients

For the Bloody Mary Base:

• 2 (28 oz) cans Ciao San Marzano Tomatoes


• 3 tbsp House of Q Slow Smoke Gold


• 1/2 cup Worcestershire sauce


• juice of 3 limes


• juice of 3 lemons


• 2 tbsp prepared horseradish


• 2 tbsp pickle juice (we used Holmes Made Dad’s Spicy Garlic Dill Pickles)


• Vodka, 1 1/2 oz per glass


• Torched Four Pepper Quad Hot Sauce, to taste

Garnishes:

• Holmes Made Dad’s Spicy Garlic Dill Pickles


• Cheese stuffed green olives


• Celery


• Beef Jerky

For the Beef Jerky:

• 5 lb eye of round roast


• 1 quart water


• 1/2 cup Cattleman’s Grill Butcher House Brine


• 1/4 cup Worcestershire sauce


• 2 tbsp Torched Four Pepper Quad Hot Sauce


• Cattleman’s Grill California Tri-tip Seasoning

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Instructions

To make the beef jerky:

Partially freeze your eye of round roast, to make slicing easier. Using a meat slicer (or by hand) cut 1/8” slices of beef. Place the slices in an 8 Quart Briner Bucket. 

Mix the water and Cattleman’s Grill Butcher House Brine and whisk. Add the Worcestershire and hot sauce. Pour the mixture into the Briner Bucket with the beef. Refrigerate 8 hours to overnight.

Preheat your Yoder Smokers YS640 pellet smoker to 200ºF, set up for smoking/indirect grilling.

Remove the beef slices from the brine. Lay the slices out on a jerky rack. Be sure to leave a little room in between slices for the smoke and air to circulate. Season the slices with the Cattleman’s Grill California Tri-tip Seasoning. Continue the process, stacking the racks up to 4 high.

You might also enjoy: Ring a Ding Ding

Transfer to the smoker. Every 90 minutes, rotate the the racks, top to bottom. Continue smoking until the strips are dried out, but still flexible, not totally crispy. This should take roughly 4 hours for a 4-5 pound batch.

To make the Bloody Mary base, combine all ingredients, except the vodka and hot sauce, in a blender. Blend until smooth. Store in the refrigerator for up to a week.

To make the Bloody Marys, fill a Riedel Highball Glass with ice cubes. Add 1 1/2 oz vodka, then fill the glass with the Bloody Mary base and gently stir. Add Torched Four Pepper Quad Hot Sauce as desired. Garnish with a celery stalk, a strip of beef jerky and a toothpick loaded with pickles and olives.

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Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker, slathers a beautiful standing rib roast in a savory Italian inspired wet rub and smokes this flavor packed Tuscan Prime Rib to medium rare. We round it all out with an Herbed Creme Fraiche sauce, made from scratch.

Tuscan Prime Rib Roast Recipe

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Ingredients

• 1 (10 lb) bone-in prime rib roast


• 1 cup Pecorino, fine grated


• 1/2 cup Cattleman’s Grill Tuscan Steakhouse Seasoning


• 1/2 cup Smoke on Wheels BBQ Marinade

For the Herbed Creme Fraiche:

• 1 pint heavy whipping cream


• 2 tbsp cultured buttermilk


• 1/4 cup prepared horseradish


• 2 tbsp fresh sage, minced


• Noble Saltworks Hickory Smoked Salt


• Black pepper, to taste

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Instructions

To make the Herbed Creme Fraiche, combine the whipping cream and buttermilk in a squeeze bottle or mason jar. Shake vigorously for about 10 seconds. Let sit out at room temperature for 24 hours. It will thicken in that time. After the creme fraiche has thickened, add the remaining ingredients. Mix well. Taste and adjust seasonings as necessary. Store in the refrigerator for up to a week.

Preheat your Yoder Smokers Loaded Wichita Offset Smoker to 250ºF.

Combine the Pecorino, Cattleman’s Grill Tuscan Steakhouse Seasoning and Smoke on Wheels BBQ Marinade in a food processor and process until smooth. Rub the paste over all surfaces of the prime rib roast.

Place the prime rib roast in the smoker and smoke until the internal temperature reaches 105ºF. Open up the airflow and add an extra stick of hickory wood to increase the temperature of smoker to 350ºF.

Continue cooking until the internal temperature reaches 120ºF in the center of the roast. Remove from the smoker. Rest for 15-30 minutes, covered loosely with foil before slicing.

Serve the Tuscan Prime Rib with the Herbed Creme Fraiche.

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Chef Tom brings you his recipe for Coffee Crusted Beef Tenderloin, cooked using the reverse sear method on the Yoder Smokers YS640s Pellet Grill and finished with a Garlic Brie Cream Sauce. This recipe is simple enough to make any day of the week, but decadent enough for the most special occasions!

SHOP all featured items HERE!

Reverse Seared Beef Tenderloin with Garlic Brie Cream Sauce

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8 servings

Ingredients

• 1 (5 lb) whole beef tenderloin


• House of Q Slow Smoke Gold Mustard Sauce


• Oakridge BBQ Black Ops Seasoning


• Cattleman’s Grill Smoky Chipotle Coffee Steak Rub

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For the Garlic Brie Cream Sauce:

• 4 tbsp unsalted butter


• 2 shallots, sliced thin


• 1/4 cup garlic, minced


• 2 tbsp fresh thyme leaves


• 1 tsp Oakridge BBQ Black Ops Seasoning


• 1/2 cup chicken stock


• 1 cup heavy cream


• 8 oz brie cheese

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 225ºF, set up for smoking, with GrillGrates installed on the left side of the main cooking surface, directly over the fire box.

Trim the chain and silver skin from the whole beef tenderloin, as well as any excessive hard fat.

Rub the surface of the tenderloin with the House of Q Slow Smoke Gold Mustard Sauce. Season first with a base layer of Oakridge BBQ Black Ops Seasoning. When the rub begins to look wet on the surface, season the tenderloin with the Cattleman’s Grill Smoky Chipotle Coffee Steak Rub.

Smoke the tenderloin on the second shelf of the grill until the internal temperature reaches 105ºF in the thickest part of the roast. Remove the tenderloin and loosely cover with foil.

You might also enjoy: Smoked Holiday Brisket

Remove the second shelf from the grill. Also remove the door from the two piece diffuser, or remove the diffuser entirely, to set up for direct grilling. Increase the temperature of the grill to 475ºF.

When the grill comes up to temperature, place the beef tenderloin on the GrillGrates to grill over direct heat. Grill until you have nice grill marks and some char. Flip and continue to grill until the internal temperature reaches 125ºF in the thickest part of the roast. Remove from the grill. Cover loosely with foil to rest.

While the tenderloin is grilling, prepare the Garlic Brie Cream Sauce. Start by melting the butter gently over medium low heat in a Lodge 10" Cast Iron Skillet. Add the shallots and garlic and gently poach until the shallots are translucent in color. Add the fresh thyme leaves and stir to incorporate. Season with about 1 tsp Oakridge BBQ Black Ops Seasoning. Add the chicken stock. Increase the heat to medium. Cook until the chicken stock is nearly gone. Add the heavy cream. Bring to a simmer. Add the brie and cook until the cheese is melted and the sauce reaches your desired consistency.

Slice the Coffee Crusted Beef Tenderloin into 8-10 steaks and serve topped with the warm Garlic Brie Cream Sauce.

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Chef Tom shares his take on the home-style classic, Chicken Fried Steak. Fried in Lodge cast iron over a wood fire in the Yoder Smokers Pellet Grill, it's comfort food, elevated!

Chicken Fried Steak

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4 servings

Ingredients

• 1 1/2 lb beef eye of round or bottom round steaks


• 1 cup buttermilk


• 2 eggs


• 1 tbsp Killer Hogs Hot Sauce


• 2 cups self rising flour


• 2 tbsp R Butts R Smokin’ R Beef Rub


• 1 cup canola oil, for frying


• Killer Hogs Hot Sauce, for serving

For the gravy:

• 1 tbsp butter


• 1 1/2 tbsp flour (self rising is fine, but not required)


• 1/2 cup chicken stock


• 1 cup half and half


• 1 clove garlic, crushed


• 1 sprig fresh thyme


• Noble Saltworks Hickory Smoked Salt


• Black pepper

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF set up with direct and indirect grilling zones.

Divide the beef into 4 equal sized steaks. Using the flat side of a meat mallet/tenderizer, pound the meat out until about 1/2” thick. Using the studded side of the mallet, pound gently to create divots on the surface.

Whisk together the buttermilk, eggs and Killer Hogs Hot Sauce. Place in a wide shallow container.

Place the flour and R Butts R Smokin’ R Beef Rub in another shallow pan, and mix well.

Set up a wire rack over a sheet pan.

Dredge each steak in the seasoned flour, pressing the flour firmly into the meat. Shake off the excess flour and transfer to the buttermilk mixture. Coat the entire surface then remove the steak. Let the excess buttermilk drip off before transferring back to the seasoned flour. Again coating the entire surface and pressing the flour in firmly. Transfer each of the steaks to the wire rack and allow them to sit for about 1-15 minutes, until the flour is moistened.

Place a Lodge 12” Cast Iron Skillet directly over the flame, inside the grill. Add about one cup of canola oil. Close the door and allow the oil to heat up to about 400ºF.

Carefully lay each steak in the hot oil. You should be able to cook two steaks at a time. Cook with the door open until golden brown on the bottom. Flip and continue cooking until the opposite side is golden brown. Remove from the oil and place on a clean cooling rack over a sheet pan, placed on the far right side (indirect zone) of the grill.

Using an instant read digital thermometer, monitor the temperature of the oil as you are frying. If it dips below 325ºF during the cooking process, close the lid and allow the oil to get back into the 325ºF-375ºF range.

When all four steaks are finished, carefully pour the hot oil out of the skillet, into a heat resistant container. Return the skillet to the direct side of the grill and make your gravy.

You might also enjoy: Barbecue Smoked Meatloaf

Melt the butter in the skillet. Add the flour and whisk until slightly browned and putting off a nutty aroma, about one minute. Slowly pour the chicken stock into the skillet, whisking constantly. Slowly pour the half and half into the skillet, whisking constantly. Add the garlic and thyme. Bring the gravy to a simmer. Simmer until thickened to desired consistency, about 5 minutes. Add Noble Saltworks Hickory Smoked Salt and fresh ground black pepper, to taste.

Serve the Chicken Fried Steak topped with the creamy gravy and a dash of Killer Hogs Hot Sauce.

Purchase all featured ingredients/tools HERE.

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Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill to share his version Texas Chili. Homemade chile base, no beans, and best of all... smoked brisket! It's Texas Brisket Chili!

Texas Brisket Chili

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Yield 16 servings

Ingredients

For the brisket:

• 1 (5 lb) brisket flat


• Worcestershire sauce


• Killer Hogs The AP Rub


• Cattleman’s Grill Smoky Chipotle Steak Rub

For the chile base:

• 6 ancho chiles, seeds and stems removed


• 2 pasilla chiles, seeds and stems removed


• 2 guajillo chiles, seeds and stems removed


• 4 arbol chiles, seeds and stems removed (optional)

For the chili:

• Brisket scraps for rendering/fond


• 1 large yellow onion, (4 cups) sliced thin


• 8 cloves garlic crushed


• 2 chipotles in adobo sauce (optional)


• 1 tbsp ground cumin seed


• 1 tbsp dried Mexican oregano


• 1 tbsp smoked paprika


• 1 cinnamon stick


• 1 bottle Shiner Bock beer


• 1 cup coffee


• 1 quart beef stock


• Noble Saltworks Hickory Smoked Salt, to taste


• Diced onion, for garnish


• Shredded sharp cheddar, for garnish


• Crumbled queso fresco, for garnish

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Instructions

Preheat your Kamado Joe Classic III Ceramic Grill to 275ºF, set up for smoking with large chunks of hickory wood chunks for smoke.

To prepare the brisket flat, trim excess fat and silver skin from the surface of the flat. Save some of the excess fat for rendering for the chili. Coat the brisket in a thin layer of Worcestershire sauce for binder. Season with a moderate amount of Killer Hogs The AP Rub. When the rub is wet and attached to the meat, season liberally with the Cattleman’s Grill Smoky Chipotle Steak Rub. Let the rub set up until it appears wet on the surface.

Smoke the brisket at 275ºF-300ºF until a bark is formed on the surface, as well as pockets of moisture, about 2.5 hours. Remove from the grill. Cut into 1.5”-2” cubes.

Remove the slow-roller indirect set-up for the grill. Add more charcoal. Open up the airflow and bring the grill up to 350ºF-400ºF, set up for direct grilling.

While the brisket is smoked, prepare the chile base. Start by toasting the chiles in a hot dry skillet. A Lodge 12” skillet should hold all of the chiles. Toast them just until fragrant, about 30-60 seconds, then flip and repeat. Add enough hot water to the skillet to cover the chiles. Bring the water up to a boil. Turn off the heat. Cover with a lid and let soak for 20 minutes.

When the chiles are softened, remove from the soaking water. Rinse with clean, cold water. Transfer to a blender. Add one cup of water to the blender. Blend until a smooth paste is formed. Set aside.

To make the chili, render the fat from the brisket trimmings until you have about 3 tablespoons of rendered fat. Remove the chunks of fat and brisket. Add the onions and garlic and stir with a wooden spoon. Add the cumin, oregano and smoked paprika, as well as a few shakes of smoked salt. Cook over medium-high heat until slightly browned and softened, stirring to prevent scorching. Add the cubed brisket, chipotles in adobo sauce, coffee, beer and beef stock. Stir and transfer to the grill.

You might also enjoy: Brisket Tacos with Smoked Salsa

Cook the Texas Brisket Chili uncovered for about one hour, until thickened and dark on the surface. Cover with a lid and continue cooking until the brisket is fork tender, about 2 more hours. Add additional stock or water to keep the brisket mostly submerged at all times. When the brisket is tender, the liquid should be thickened. You can add more liquid to thin the chili out, if desired.

Shred most of the brisket. Taste and adjust seasonings as needed. Serve the Texas Brisket Chili in bowls topped with diced onions, sharp cheddar and queso fresco.

BUY all featured products HERE: TEXAS BRISKET CHILI

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Fresh ground beef brisket patties, American and pepper jack cheeses, bacon, smoky mustard grilled onions & cowboy sauce on a brioche bun. Giddy up! This is the Cowboy Brisket Burger!

Cowboy Brisket Burger

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Yield 4 burgers

Ingredients

• 2 lb ground brisket


• R Butts R Smokin’ R Beef Rub


• 8 slices American cheese


• 8 slices pepper jack cheese


• 8 slices bacon


• 1 cup iceberg lettuce, shredded


• 4 brioche buns


• Clarified butter for toasting buns

For the grilled onions:

• 1 tbsp clarified butter


• 1 large yellow onion, halved, sliced 1/8” thick


• Noble Saltworks Hickory Smoked Finishing Salt


• 1/2 cup Holmes Made Smoky Cowboy Mustard

For the Cowboy Sauce:

• 1/2 cup mayonnaise


• 1/4 cup Firebug Mild Grillin’ Sauce


• 1 tbsp pickle juice

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up with the diffuser removed and the YS Cast Iron Griddle in place over the firebox.

To make the cowboy sauce, combine all ingredients and whisk well to combine. Store in the refrigerator for up to one week.

To make the grilled onions, melt the clarified butter on the YS Cast Iron Skillet. Add the sliced onions. Season with a few shakes of Noble Saltworks Hickory Smoked Finishing Salt. Toss and cook until softened and slightly caramelized. Transfer from the grill to an 8” Lodge Cast Iron Skillet. Add the Holmes Made Smoky Cowboy Mustard to the onions and let cook down on the right side of the grill for about 5 minutes. Remove from the grill.

Cook the bacon on the griddle to desired doneness. Remove and reserve.

You might also enjoy: Brisket Tacos with Smoked Salsa

Form the ground brisket into 8 equal (1/4 lb) patties.

Place the patties on the griddle and smash to the width of your brioche buns. Season the side facing up with the R Butts R Smokin’ R Beef Rub. When a nice crust is formed on the bottom of the beef patty, flip the burger. Top each patty with a slice of American and pepper jack cheeses. Place two half slices of bacon on top of each patty, as well. Continue cooking until the internal temperature reaches 150º. Remove from the grill.

Spread the bottom of each toasted brioche bun with Cowboy Sauce. Add the shredded lettuce to the bottom bun. Place two bacon, cheese and brisket patties on each bun. Top the the Smoky Cowboy Mustard Caramelized Onions, and the top bun.