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.
- 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 or ), 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 (Purchase formula here | Purchase bottled rub)
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 percentage of lean meat and the second number is the percentage of fat. Remember, more fat = more flavor.
Divide the meat up into portions of whatever size or weight that you like.. you can eyeball it or use a small kitchen scale.
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 so 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 formula here | Purchase bottled sauce) onto everything except the boudin if you like.. it's really good that way and the kids seem to love it especially well.
The boudin skin crisps up best if you just leave it alone, no sauce.
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.
And remember, if you need to get these done fast, there is nothing wrong with cranking up the temperature and just cooking them until they are the correct temperature or color.
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***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff! -Susan T.
Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point! -Charles W.
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! -Peter S.
Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! -Michelle M.
I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. -Darwyn B.
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