Ground up part of a brisket flat and bacon. About a 2/3 to 1/3 mix. Smoked at about 250F on my trusty Weber Kettle with a couple of hickory chunks. Seared off nicely. White cheddar and regular cheddar. The tastiest burgers I have ever made.
by Strange_Republic_890
2 Comments
🤤🤤🤤🤤🤤
How long did you smoke them?