COOK IT.
Start by taking your leftover raw brisket and trimming off any excess fat. The ratio should be 80/20 meat to fat ratio. Cut the trimmed pieces down to small chunks that will be able to fit in your meat grinder.
Cut the jalapeños into quarters or large chunks.
Using a large grinding dye, grind the meat with the jalapeños alternating between the two until all of your meat and jalapeños are grinded.
Switch out the large dye for a medium or small-sized dye and grind the meat and jalapeño mixture again. Using your hands, mix the ground brisket with the red pepper flakes to ensure even distribution.
Form the ground brisket into 16, 4.5 oz. portioned balls and place them in the refrigerator to chill.
Preheat your Pit Boss griddle to medium-high heat.
Cover the surface of your griddle with butter and place all the buns open-side down. Remove from the griddle once the buns are toasted and golden brown. Increase the griddle to high heat.
Evenly space out the burger portions on the griddle before smashing the patties thin and seasoning with Pit Boss Lone Star Brisket Rub.
Flip the burgers and top with cheese before removing from the griddle.
To make the sauce, combine mayo, BBQ sauce, spicy mustard, garlic powder, paprika, black pepper, and salt. Whisk together until everything is combined.
To assemble the burgers, layer the sauce, two smashed patties, candied bacon, pickles, and onions. Finish it with the top buns and place a tooth pick through the center to hold it all together.
Serve immediately and enjoy!