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Hickory Smoked Jack Daniels Bacon Double Cheeseburger Sliders

December 15th, 2011

Hickory Smoked Jack Daniels

Bacon Double Cheeseburger Sliders

Boy that's a Mouthful!


  • 4-5 pounds of 80/20 ground sirloin
  • Bacon
  • 1 large finely minced onions
  • 4 garlic cloves or tablespoon crushed garlic
  • 1 - 1.5 cups of Jack Daniels
  • 2 tablespoon beef gravy paste
  • 1 Tablespoon cracked pepper
  • ¼ cup Worcestershire
  • ¼ cup soy sauce * optional
  • American cheese
  • pepper jack cheese

step by step below

  • In a pan sauté onions then garlic, de glaze pan with 1 cup of JD, add Worcestershire, soy sauce (optional), gravy mix then black pepper, reduce by half.
  • Cool marinade in the refrigerator, once mixture is cooled add to ground meat and place the ground meat in the refrigerator overnight. I suggest doing a fry test at this point.
  • Marinade option, reserve some marinade to tweak some barbecue sauce to top burgers with when serving.
  • Remove Ground meat from the refrigerator start making patties by flattening ground meat Cut the patties with a cup or something round, you can cut them square as well.
  • Layer as follows:

  1. Beef Patty
  2. American cheese
  3. Beef Patty
  4. pepper jack cheese
  5. Wrap side with bacon (see notes below)

  • Place patties on the smoker at 225 - 250 Cook time approx 2 - 2.5 hours.
  • Place bacon on smoker with patties, separately.
  • Finish on hot grill over direct heat Char slightly on grill
  • Place burger on bun, add bacon and serve.


  • I didn’t finish these on the grill like they were intended, since dinner was running late, they should have been grilled for a slight char.
  • This batch I added barbecue sauce into the marinade and mixed with the ground meat and coated the burgers as well, I think it made the meat a bit too sweet. Next time I Will not use barbecue sauce in the marinade, but will when serving.
  • I did not use soy sauce this time but added that to the recipe as an option.
  • I would suggest smoking the burgers and bacon separately then adding the bacon when assembling the sliders, I smoked the burgers with the bacon wrapped but the bacon is much better smoked flat and added separately after grilling.
  • Update, the bacon was fine when heated in the oven at 375° the next day and the meat wasn't too sweet., see pic below.


  • The burgers were good but could be much better, the dinner guests enjoyed them but I need to do better next time, I tweaked the recipe above for the next time.
  • One key component missing was that char flavor, and the fact that the meat tasted sweet took away from my desired goal. I will be heating some up on the grill tonight and see how much that helps with the flavor.
  • The bacon was OK but has a much better texture when smoked flat and added prior to serving, this is something that I knew already and should have done it that way in the first place, I think I got caught up in the “wrap everything in bacon” frenzy! Update, the bacon was fine when heated in the oven at 375° the next day, grilling will work as well.
  • This recipe has serious potential and I will work on it a bit more until I get the results I am looking for.
  • Update,I heated these up in the oven a few days later, giving the burger a bit of char and it was awesome, the meat wasn't as sweet after cooking in the oven.

  • Saute onions

  • Saute Garlic

  • Deglaze with Jack Daniels.

  • Add Worcestershire.

  • Add Beef Base.

  • Add Cracked Pepper.

  • Place marinade in the refrigerator to cool.

  • Once cooled. mix marinate into the ground meat.

  • Place plastic wrap directly on meat, wrap in foil and rest in the refrigerator overnight.

  • Doing a fry test.

Tastes OK to me

  • The next day

  • Flatten out ground meat.

  • Add a half a slice of thick American cheese.

  • Cover with another patty.
These look a bit big

  • We decide to make then a little bit smaller, the first few were like regular sized burgers.

  • Here they are smaller with a 1/4" slice of thick American cheese.

There...That's better!

  • Bacon wrapped now time to add the Pepper Jack Cheese.

  • Using half a slice of Pepper jack cheese.

  • Brushed with "tweaked" Barbecue Sauce (Omit this step, see notes above)

  • Placed on the GOSM at 225° using Hickory.

  • Removed from the smoker and ready for assembling.

  • Finished Product.