Kansas City Smoked Brisket Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Creamy Bacon Coleslaw
8 slices Thick Sliced Hickory Smoked Bacon cut to ¼ inch dice
1 cup Original Slaw Dressing
¼ cup + 1 tablespoon Original Seasoned Rice Vinegar
4 tablespoons Original Creole Seasoning
1 16 oz bag Classic Coleslaw
Crispy Fried Sweet Onions
2 large sweet onions, preferably Vidalia or Walla Walla, sliced
1/16th of an inch thick on mandolin or with knife
1 cup cultured lowfat buttermilk
4 cups unbleached all purpose flour
4 tablespoons Original Creole Seasoning
48 ounces Peanut Oil for frying
3 pounds Brisket Points, NAMP code 120B, trimmed of all external fat
¼ cup BBQ Seasoning
2 teaspoons Seasoned Pepper Blend
½ cup apple wood chips
½ cup hickory wood chips
Vegetable Oil for brushing grill rack
1 cup Honey Barbecue Sauce
6 Plain Kaiser Rolls, split 1 stick lightly salted butter, softened



Directions Prepare a medium hot fire in ½ of a charcoal grill with a cover, or preheat ½ of gas grill to medium high. To prepare creamy bacon coleslaw, fry diced bacon in a non-stick skillet until crisp. Drain thoroughly on paper towels and reserve. In a bowl, combine slaw dressing, seasoned rice vinegar, and Creole seasoning, whisking until completely incorporated and smooth. Add coleslaw and bacon to bowl and mix thoroughly until completely combined. Refrigerate until serving. To prepare crispy fried sweet onions, place sliced onions into a mixing bowl. Add buttermilk and toss together until completely coated. Allow onions to soak in buttermilk for at least 15 minutes before coating with flour. In a large shallow baking dish, combine flour and Creole seasoning, mixing well to evenly distribute spices. Preheat peanut oil in a 12-inch wok or wok pan over medium high heat to 360° F. Add approximately ½ of onions to flour, tossing thoroughly until all are completely coated. Place floured onions into oil, stirring initially to prevent clumps from forming. Fry until onions are a deep golden brown, approximately 6-8 minutes. Transfer cooked onions to paper towels to drain. Repeat process with remaining onions. To prepare patties, cut brisket points lengthwise into strips approximately 1 inch in diameter. Grind through a coarse (3/8 inch) grinder plate. Add BBQ seasoning and seasoned pepper blend and mix thoroughly. Return meat mixture to refrigerator for at least 30 minutes. After re-chilling meat, grind through a fine (1/8 inch) grinder plate. Form meat mixture into 8 ounce patties approximately 5 inches in diameter. Sprinkle both sides of patties lightly with BBQ seasoning and refrigerate until ready to cook. To cook, wrap wood chips in heavy duty aluminum foil to form a pouch. Punch a pencil-sized hole in pouch and place directly onto coals. As soon as smoke starts to appear, brush grill grate with oil and place burgers directly over coals. Sear burgers 1-1 ½ minutes per side over direct heat and move to cold side of grill. Place lid on grill and allow burgers to smoke. Every 2-3 minutes, brush patties with BBQ sauce and turn. Smoke until desired temperature is reached, approximately 8-10 minutes for 150 degree internal temperature. Remove burgers from grill and allow to rest on platter for 5-10 minutes. During this time, brush split side of rolls with softened butter and lightly toast over direct heat. To assemble, brush split side of top and bottom bun lightly with BBQ sauce. Place patty onto bottom bun. Place generous serving of slaw on patty. Place a generous serving of crispy inions onto coleslaw, top with bun top and serve.