90-day dry-aged smoked brisket smash burger with Sriracha garlic Dijonnaise

Cut the dry-aged brisket flat to fit, freeze about 40 minutes until a little firm, and grind it, keeping the grind loose.

Weigh into four balls of about five and a half ounces each and press each into a gentle ball on a tray sprayed with cooking spray.

Fill a sprayer with a little water and a little bourbon and mist the balls, which keeps the surface moist and helps the smoke stick.

Spread the balls out directly on the smoker at 200, spray, close the lid and smoke until about 100 degrees inside, about 30 to 35 minutes, spraying a few more times.

Mix mayo, Dijon, Sriracha, garlic, salt and pepper for the sauce.

Put the smoked balls on the flat top and smash them with the press; they are loose and fall apart a little at the edges.

Season with salt and pepper.

Melt a little bone marrow butter on the flat top and toast the bun in it.

Turn the patties carefully, add cheese and take off soon after, since they were already about 100 degrees.

Sauce the bun, stack all four patties, add more sauce on the top bun and close.