Take the bourbon or beef stock and soak the bread crumbs for a few minutes. Add the melted butter.
Gently mix all of the ingredients together and form patties. Don't over mix.
If you are adding the gouda inside, cut the brick into small slabs. Form the burgers around the cheese, make sure the meat completely covers the cheese and is sealed.
Smoke at 225' for about an hour. If you like rare start checking at 45 minutes. Watch the temp for Doneness | Rare -125°F | Medium Rare |- 135°F | Medium -145°F | Well Done - 160°F
Remove and let sit for a few minutes. Add cheese and a bun and any other toppings you want!