Throughout this summer, you will no doubt have numerous opportunities to smoke hamburgers, hotdogs, brats and even boudin or sausages. The smoker is the perfect way to cook these up perfectly and usually in less than 2 hours.
Be sure to use my original rub or my Texas style rub (purchase recipes here) anytime you need the perfect seasoning for your summertime outdoor cooking. My barbecue sauce recipe is also a must have so keep plenty on hand so you'll have right when you need it.
Get the Recipes for Jeff’s Rub and Sauce
I always use the original rub or the Texas style rub when I am smoking burgers. I also roll hotdogs in the rub before throwing those on the smoker or grill for that perfect summertime seasoning that works hard for your tastebuds.
And not to leave anything out, my barbecue sauce is too tasty for words.. brush it on burgers, hotdogs and sausages while they cook in the smoker or grill.
I promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!
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- Prep Time: 15 minutes
- Cook Time: 1-2 hours
- Smoker Temp: 240°F
- Meat Finish Temp: 160°F
- Recommended Wood: Pecan
- Ground beef or chuck for burgers (80/20), made into patties that are about 1/3 pound or whatever size you like
- Assortment of hotdogs, sausages, brats and boudin
- Jeff’s original rub recipe (purchase recipes here)
Divide the meat up into portions that are the correct weight.. you can eyeball it or use a small kitchen scale.
Make the meat into patties and season each one with the Texas style rub on the top and the bottom.
Note: Another option for burgers is to stuff them and wrap them with bacon.. I did an article about this last year.
Hotdogs, Boudin, Brats and Sausages
Remove from the package and place into a bowl or container.
Just put some of the rub on a flat surface and roll the hotdogs in the rub.
And then there's bacon wrapped hot links.. don't even get me started!
I like to cook burgers and hotdogs at normal indirect smoking temperatures of about 225-240°F.
Have enough smoking wood for at least 1 hour of smoke but more than that is fine.
Make sure you use the water pan if your smoker is equipped.
Once your smoker is preheated and up to temperature, it's ready to go.
Place the brats, Boudin and sausages on the smoker first as these will usually take about an hour longer than burgers and hotdogs.
Smoke them for about 1 hour then place the hotdogs and burgers on the smoker grate.
About 20 minutes before the meat is done, brush some of my delicious barbecue sauce (purchase recipes here) onto everything except the boudin if you like.. it's really good that way and the kids seem to love it especially well.
Burgers, hotdogs etc. are really good when just done on the smoker but if you want to put a little crisp on the burgers, a little sizzle on the hotdogs, brats and sausages, then just move them to a grill preheated to high and ready to go about 20 minutes before they are due to be done.
I usually move them over to the hot grill before putting on the sauce. The high heat together with the sauce gives them a perfect finish.
Here's the cooking times/temperature that I recommend:
- Burgers: 1 hour or 160°F in the center
- Hotdogs: 1 hour or hot in the center and browned on the outside
- Brats: 2 hours or 160°F in the center
- Sausages: 2 hours or hot in the center and browned on the outside
- Boudin: 2 hours or browned outside and crispy skin
Note: Be sure to use a digital remote meat thermometer like the Thermoworks “Smoke” or an accurate handheld thermometer like the Thermapen or the ThermoPop on the burgers and brats to make sure they reach the perfect temperature without overcooking them.
***Note: you get the Texas style rub recipe free with your order!
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