PITMASTER PEARSE

Brisket burgers a la Leroy & Lewis is a new school Texas delicacy that is quickly becoming a BBQ tradition and ensure no leftover brisket trimmings go to waste.

Instructions: use an electric mincer and coarsely grind leftover trimmings (aim for a 70:30 meat to fat ratio) to create your chuck/ground brisket mince. Place into a mixing bowl and feel free to add some seasoning if desired, remembering that the burgers will be heavily coated in seasoning before smoked. Weigh out 250g (we're going chunky here, these aren't smash burgers!) and use a burger mould press to create some patties. Useful tip - cut up some butcher paper or grease-proof paper to use either side of the burger press for ease. Time to season - throw in plenty of Pepper and Salt; (2:1 Pepper ratio) in a pan and liberally coat your patties.

Wood: Oak for that traditional Texas flavour.

Instructions: Cook at 225F/110C until the patties reach 120F/50C. Then heat up either a scolding hot pan or cast iron hot plate, drizzle some oil olive and once roaring hot sear either side for 90 seconds. Once flipped, apply your cheese to get that gorgeous melt. Onions optional. Apply your favourite condiments and if you really want to wow, throw in a short rib for an absolutely EPIC burger. This one is not for the faint hearted!