If there are two things I think make all the difference in the world when it comes to great burgers, it’s the meat choice and the burger-to-bun ratio.

For this recipe, we spend a little extra money to get ground brisket but I promise it’s worth it.

We also make big, thick patties because the smoke and, then, the direct heat are going to render a good bit of that fat out of the burgers and cause them to shrink. We will end up with burgers that are juicy and the right size for the buns.

The smoke and then the sear are going to add great flavor. Be warned – once you’ve tried ground brisket, you may not ever go back to another cut of beef for your burgers.

If you would like to see your favorite recipe on The Grilling King, send it to us: thegrillingking@gmail.com.

When he’s not The Grilling King, Ryan Brown is co-host of “The JOX Roundtable” on WJOX-FM 94.5 sports talk radio in Birmingham weekdays from 6 a.m. to 10 a.m. You can follow The Grilling King on Facebook, Twitter, Instagram and Pinterest and subscribe to his YouTube channel.