Smoked Burgers, Hot Dogs and Brats
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Whether you're cooking for a July 4th celebration, a weekend cookout or just feeding the family, smoked burgers, hot dogs and brats are hard to beat. Cooking them low and slow gives them great wood fired flavor while keeping the burgers juicy and the brats tender. I'll show you how I cook all three on the same smoker so everything finishes at about the same time and is ready to serve hot off the grill.
Recipe At A Glance
- Smoker Temperature: 225 to 240°F (107 to 116°C)
- Target Temperature (Burgers): 160°F (71°C)
- Target Temperature (Brats): 160°F (71°C)
- Hot Dogs: Heat until hot throughout and lightly browned
- Smoke Wood: Pecan, oak, hickory, cherry or apple
- Cook Time: About 1 to 2 hours, depending on thickness
- Recommended Meat: 80/20 ground beef for juicy burgers
Equipment You'll Need
- Smoker
- Wood chunks, chips or pellets
- Instant read meat thermometer
- Spatula
- Grill or high heat searing surface (optional)
- Sheet pan or platter for transporting food to and from the smoker
Ingredients
- Ground beef, preferably 80/20
- Hot dogs
- Brats
- Boudin or other sausages, optional
- Jeff's Texas style rub or your favorite burger seasoning
- Jeff's barbecue sauce, optional
- Buns
- Cheese slices, optional
- Burger toppings
- Hot dog and brat toppings
Prepare the Burgers, Hot Dogs and Brats
Burgers are best when they're made from 80/20 ground beef. Divide the meat into equal portions and form patties about ½ to ¾ inch thick. Press a shallow dimple into the center of each patty with your thumb to help keep it from puffing up while it cooks. Season both sides generously with your favorite burger seasoning.
Hot dogs don't require any prep, but you can score them lightly with a knife if you like. This helps them pick up a little more smoke and gives them a nice appearance once they're browned.
Brats can go straight onto the smoker. There's no need to poke holes in them since that allows the juices to escape. If you want to add extra flavor, brush them lightly with oil and sprinkle on a little of your favorite barbecue rub before smoking.
Smoke the Burgers, Hot Dogs and Brats
Preheat your smoker to 225 to 240°F (107 to 116°C) using your favorite smoking wood. Pecan is my favorite, but hickory, oak, cherry and apple all work great.
Place the burgers, hot dogs and brats directly on the smoker grate with a little space between them so the smoke and heat can circulate evenly.
Smoke the burgers until they reach an internal temperature of 160°F (71°C). Smoke the brats until they also reach 160°F (71°C). Hot dogs are already fully cooked, so they only need to be heated through and lightly browned.
If you're cooking all three together, put the brats on first since they usually take the longest. Add the burgers and hot dogs about 30 to 45 minutes later so everything finishes at about the same time.
For a little extra color and texture, transfer everything to a hot grill for 1 to 2 minutes per side just before serving. This step is optional but gives the burgers and hot dogs a classic backyard cookout finish.
Toast the Buns and Serve
Once the burgers, hot dogs and brats are finished cooking, toast the buns for a minute or two on a hot grill or griddle until they're lightly browned.
Add your favorite cheese to the burgers during the last minute of cooking if you'd like it melted. Then build your burgers and load up the hot dogs and brats with your favorite toppings.
Serve everything while it's hot with classic cookout sides like potato salad, baked beans, coleslaw, chips or grilled corn on the cob. It's an easy meal that's always a hit with family and friends.
Jeff's Tips
- Use 80/20 ground beef for the juiciest burgers.
- Don't press down on the burgers while they're cooking or you'll squeeze out the juices.
- Cook burgers and brats to 160°F (71°C) using a good instant read thermometer.
- Add cheese during the last minute or two of cooking so it melts without overcooking the burgers.
- Toast the buns for better flavor and texture.
- Let everyone build their own burgers, hot dogs and brats with a variety of toppings. It's an easy way to make everyone happy at a cookout.
Frequently Asked Questions
Can I smoke burgers, hot dogs and brats at the same time?
Yes. Since they're all cooked at about the same smoker temperature, they're perfect to cook together. Just put the brats on first if they're larger so everything finishes at about the same time.
How long does it take to smoke burgers?
Most burgers take about 60 to 75 minutes at 225 to 240°F (107 to 116°C), depending on their thickness. Always cook them to an internal temperature of 160°F (71°C).
Do hot dogs absorb smoke?
Yes. Hot dogs take on a surprising amount of smoke flavor, especially when cooked for 45 minutes or longer.
Should I boil brats before smoking them?
No. Smoking them from start to finish gives them great flavor and keeps all of the juices inside.
What's the best wood for smoked burgers?
Pecan is my favorite because it adds a mild, slightly nutty smoke flavor. Hickory, oak, cherry and apple are also excellent choices.
More Recipes You'll Love
If you enjoyed these smoked burgers, hot dogs and brats, here are a few more backyard favorites:
Smoked Bacon Wrapped Hot Links, Sausages, Etc.
Smoked Hot Dogs -Spiral Cut
Smoked Pulled Pork Hot Dogs
Smoked Burger Dogs
Smoked Hot Dog Burnt Ends
Smoked Juicy Lucy Burgers
Reverse Seared Burgers – Smoked Then Seared to Perfection
Stuffed Pocket Burgers on the Smoker
Smoked Onion Cola Ribs and Brats
Smoked Boudin
Dutch's Wicked Baked Beans
Delicious Smoked Chicken Wings
Smoked Pork Steaks
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I don’t have a smoker just a regular kettle grill, all I want to do is smoke both of them with charcoal and smoking wood chunks then get them a little crusty on outside. How do I do that
Been enjoying your site for many years. You have been my number 1 source of information since I began smoking meat. Doing burgers and bacon and potato salad on the smoker for the 4th. I already did the cheese, lol. Keep up the good work. God Bless America!
Good grief Jeff. What’s next? Toe Jam Remoulade?
Norman, do you not like burgers, hotdogs and brats? Those items are very American and, if done correctly, they are some of my favorites. The smoker takes them to the next level ;-)
Sorry if I seem pushy, but you forgot the Polish Sausage. :-)
80/20 beef. You have it backwards. The first number is the percentage of lean meat. The second number is the percentage of fat.
You are correct… I somehow transposed those. This has been corrected.
“When you purchase the meat, I recommend going for ground beef with a high fat content.. I usually use 80/20, 78/22 or even 73/27 depending on what’s available. The first number is the fat percentage and the second number is the percentage of lean meat. Remember, more fat = more flavor.”
Pretty sure it’s the other way around. Lean/Fat. I do concur that more fat means more taste (and juiciness).
So slow and so delicious
Hi Jeff,
Got your rubs an sause recipes a while back….the family loves the flavor it adds to everything. I use it on pretty much everything!!
I’ve tryed several resipies of yours and ALL have been repeat requests, and a lot more I want to try.
Thanks so much for your tips and techniques!!
Tried my new smoker with Belly Pork Ribs and Tomahawk steaks went down a treat everybody enjoyed my first attempt and cant wait for a repeat they even took the remainder of the sauce home in pots as they thought it was so tasty.
Mark from the UK.
Hey,
Tried your BBQ sauce on the burnt ends, was great. I was thinking about substituting some of the brown sugar with some maple syrup, any thoughts on conversion amounts. Keep up the great work!
Greg