|

Stuffed Pocket Burgers on the Smoker

IMG 7485 cropped scaled

Smoking-Meat.com is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page.

Read this article without ads

These smoked pocket burgers are just smoked burgers stuffed with other meat such as pulled pork, topped with cheese, wrapped in bacon then smoked until perfectly done. These are beyond delicious and you have to try them SOON!

Helpful Information
  • Prep Time: 25 minutes
  • Cook Time: 1.5 hours
  • Smoker Temp: 240°F
  • Meat Finish Temp: 160°F
  • Recommended Wood: Mesquite
What You'll Need

*See my favorite pulled pork recipe HERE.

Step 1: Season Ground Meat

2 lbs of ground chuck (80/20 or 85/15) into a mixing bowl.

IMG 7439

Add ¼ cup of Jeff's Texas style rub .

IMG 7441

Combine but don't overwork the meat.

Step 2: Form Meat into Balls

Use a scale if you have one or just estimate to divide meat into 8 oz (½ lb) balls.

IMG 7444

Round with your hands but it doesn't have to be perfect.

I made 4 balls from 2 lbs of meat and placed them on parchment paper to keep my work area clean.

IMG 7446
Step 3: Make the Pocket

Use a cleaned, 12 oz beverage can (beer, soda, etc.)

Mt. Dew did the trick for me.. use what you have available.

Note: You can also just use a drinking glass or similar.

IMG 7448

Press the can into the center of the ball of meat to form the pocket.

IMG 7449

The meat will break a little around the edges. Use your hands to form the meat around the can.

IMG 7450
Step 4: Wrap in Bacon and  Remove Can

Wrap a thin slice of bacon around the meat.

IMG 7451

Hold the meat with one hand to maintain it's shape while you remove the can gently.

Voila!

IMG 7452
Step 5: Stuff with Pulled Pork and Cheese

Add a teaspoon or more of Jeff's Original rub  for great flavor.

IMG 7454 1

Stuff with pulled pork (or any other meat/veggies of your choice

IMG 7455

Add more of my original rub  to the top of the pulled pork..

IMG 7456

Grated cheese on top.

I used sharp cheddar but you can use a different kind if you prefer.

IMG 7457

The burgers are stuffed and ready to smoke!

IMG 7461
Step 6: Smoke

Setup your smoker for cooking with indirect heat at 225-240°F

If your smoker has a water pan, use it.I like to use mesquite for these and especially to get a good smoked flavor in a relatively short period of time. Use your own favorite smoking wood if desired.

Place the burgers on the grate and allow them to smoke cook for about 1.5 hours or until the burger reaches 160°F.

About 25-30 minutes before they are finished, brush with Jeff's barbecue sauce (Purchase formula here | Purchase bottled sauce) if desired.

IMG 7488 1
Step 7: Finished

When the burgers are finished cooking, remove them from the smoker grate and serve immediately.

They can be eaten as an entree or placed between buns with condiments, tomato, onions, lettuce, etc  for one of the best hamburgers you've ever eaten.

Notes/Comments:

How do I use frozen pulled pork?

If your pulled pork is frozen, You can place it in the fridge the day before you need to use it to allow it to thaw enough so that it can be broken apart. There is no need to heat it before stuffing it into the burgers. During the cooking time the pulled pork will heat through inside the pocket of the burger.

If the pulled pork seems dry, add a small pat of butter to the top after stuffing it into the burger and before adding the cheese.

Can I stuff the burgers with something other than pulled pork?

Yes you can. Chopped brisket, pulled chicken, chili, pieces of smoked sausage, pepper and onions, mushrooms, jalapeños, etc. The sky really is the limit here so let your  imagination go wild if you like;-)

Can I mix some ground pork with the ground beef?

Yes. Many people like to make their burgers with a ratio of ground pork and ground beef. For something really exciting, try mixing some spicy ground sausage into the ground beef. I like to go with about 25% pork and 75% beef but you can use whatever ratio you want.

Do I have to use your rub/sauce for this to be good?

Absolutely not although, I am quite partial to my own rubs and sauce AND, I am not a big fan of most store bought rubs, sauces and seasonings since many of them are based on salt NOT on flavor.

5 from 2 votes

Smoked Pulled Pork Stuffed Burgers (wrapped in bacon)

These smoked pocket burgers are just smoked burgers stuffed with other meat such as pulled pork, topped with cheese, wrapped in bacon then smoked until perfectly done. These are beyond delicious and you have to try them SOON!
Prep Time25 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 55 minutes
Servings: 4 -6

Ingredients

Instructions

Step 1: Season Ground Meat

  • Place ground chuck (80/20 or 85/15) into mixing bowl.
  • Add ¼ cup of Jeff's Texas style rub .
  • Combine but don’t overwork the meat.

Step 2: Form Meat into Balls

  • Use a scale if you have one or just estimate to divide meat into 8 oz (½ lb) balls.
  • Form the balls with your hands but it doesn’t have to be perfect.

Step 3: Make the Pocket

  • Use a cleaned, unopened 12 oz beverage (beer, soda, etc.)
  • Press the can into the center of the ball of meat to form the pocket.
  • The meat will break a little around the edges. Use your hands to form the meat around the can.

Step 4: Wrap in Bacon and Remove Can

  • Wrap a thin slice of bacon around the meat.
  • Hold the meat with one hand to maintain it’s shape while you remove the can gently.

Step 5: Stuff with Pulled Pork and Cheese

  • Add a teaspoon of Jeff's Original rub into the pocket for great flavor.
  • Stuff with pulled pork..
  • Add more of my original rub to the top of the pulled pork..
  • Sprinkle grated cheese on top.
  • I used sharp cheddar but you can use a different kind if you prefer.
  • The burgers are now stuffed and ready to smoke!

Step 6: Smoke

  • Setup your smoker for cooking with indirect heat at 225-240°F
  • If your smoker has a water pan, use it.
  • I like to use mesquite for these and especially to get a good smoked flavor in a relatively short period of time. Use your own favorite smoking wood if desired.
  • Place the burgers on the grate and allow them to smoke cook for about 1.5 hours or until the burger reaches 160°F.
  • About 25-30 minutes before they are finished, brush with Jeff's original barbecue sauce if desired.

Step 7: Finished

  • When the burgers are finished cooking, remove them from the smoker grate and serve immediately.
  • They can be eaten as an entree or placed between buns with condiments, tomato, onions, lettuce, etc for one of the best hamburgers you’ve ever eaten.

Get Jeff’s Products!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. 5 stars
    Dang these were good!!! I screwed up and used original rub with the hamburger instead of Texas, but didn’t seem to matter. Stuffed with Brisket as I was temporally out of pulled pork. Fantastic!! Took 1:55 to temp on my Woodwind (top shelf) at 235 degrees with smoke set to 10. Doing these again real soon.

  2. I made the stuffed pocket burgers tonight for my wife and they were awesome. We peppers, onion, and mushrooms. For the sauce I had some honey bbq sauce was good on them used whiskey barrel chips for the smoke I have a small charcoal smoker made by char broil

  3. Hi,
    I was wondering why I didn’t get that beautiful reddish brown outer crust on my back bacon when I used the smoker at work. I brined the pork loin using the same recipe I always use. At home I have a Bradley smoker, at work they have “chief something” smoker. Mine uses pucks. Theirs uses random wood chunks. Mine has a water pan. Theirs doesn’t. The loin I smoked at work came out tasting similar, but it was just “cooked pork colour” on the outside, and pink like ham on the inside. ???
    I could only assume the water makes the difference??
    Thanks for listening :>}
    Susanne

  4. 5 stars
    you are a life saver with your rub and sauce , all your recipes are great thanks bob.