Brisket Burger w/Provolone

We saw a recent episode of Tyler's Ultimate where he made cheeseburgers. He used ground brisket for his burgers, something we had not heard of before. So Saturday morning we picked up some brisket and had the butcher ground it up. Yesterday, one trial burger hit the grill. We got the Webber up to about 500 degrees before we let the burger slap the grate. Six minutes later, we flipped it. Three minutes after that, we added two slices of smoked provolone and let it melt for 60 seconds. Our take? Once you go brisket, you won't go back!