Joe Yim is a barbecue enthusiast from Chicago who moved to Texas to hone his craft at storied spots like Terry Black&#39;s, Truth BBQ, and Michelin-starred LeRoy &amp; Lewis. Today, Joe is a barbecue restaurant consultant, and he publishes educational barbecue videos on his YouTube channel, Knox Ave BBQ.

Joe Yim

When you make a <a href="https://www.chefsteps.com/recipes/ultimate-smoked-bbq-brisket">Texas-style brisket</a>, you end up with a lot of <a href="https://www.chefsteps.com/guides-tools/how-to-trim-brisket-bbq">trim</a>. And one of the best things you can do with that trim is grind it up and make smoked brisket burgers. They’ve got everything you love about smoked brisket, but they only take a couple of hours instead of 14 (or more!). Rich and juicy, with a beautifully smoky crust that’s reminiscent of the best barbecue bark, they’re an upgrade on your regular old backyard grilled burgers, not least because the low-and-slow smoke—which makes it easy to nail whatever internal temperature you like—dries out the exterior so you can get a killer sear.While nothing compares to a masterfully smoked brisket, these burgers come very, very close.

Smoked Brisket Burgers