Set up your Weber Kettle for indirect smoking – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more charcoal briquets to each pile.

Bring the ground meat to room temperature and mix – Mix the ground meat, dry onion soup mix, garlic powder, and the Worcestershire sauce together with your hands, and form two four-ounce round meatballs. Place each meatball on a piece of plastic wrap (to prevent sticking to your cutting board), and with the back side of a bread plate, press down on each meatball to form a thin, flat patty roughly the size of your hamburger bun.

Cut the Velveeta cheese into a two-ounce square – With your fingers, press the Velveeta cheese into a round shape and place it in the center of one of the meat patty. Place the other meat patty on top of the cheese, and pinch the two sides of the patties together to form a seal around the edges. Pick up the Juicy Lucy and gently mold it into the shape of a hamburger.

Place the Juicy Lucy on the Weber Kettle grill grate – Place the Juicy Lucy over one pile of the charcoal for direct grilling to char the outside of the Juicy Lucy, then flip and do the same for on the other side, roughly three minutes a side. Then, place the Juicy Lucy in the center of the grill grate for indirect grilling so that the Velveeta cheese in the Juicy Lucy has time to melt completely, and put the lid on the Weber Kettle. Let the Juicy Lucy cook on the closed Weber Kettle for roughly 10 minutes, depending on the thickness of your Juicy Lucy.

Remove the Juicy Lucy from the Weber Kettle – Remove the Juicy Lucy from the Weber Kettle and place it between the Brioche burger buns. Add any and as many condiments and toppings as you like. Cut your Juicy Lucy in half and enjoy!