Step 1: Season Ground Meat

1. Place ground chuck (80/20 or 85/15) into mixing bowl.
2. Add ¼ cup of Jeff’s Texas style rub recipe (purchase recipes here).
3. Combine but don’t overwork the meat.

Step 2: Form Meat into Balls

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

Step 3: Make the Pocket

1. Use a cleaned, unopened 12 oz beverage (beer, soda, etc.)
2. Press the can into the center of the ball of meat to form the pocket.
3. 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

1. Wrap a thin slice of bacon around the meat.
2. 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

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

Step 6: Smoke

1. Setup your smoker for cooking with indirect heat at 225-240°F
2. If your smoker has a water pan, use it.
3. 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.
4. Place the burgers on the grate and allow them to smoke cook for about 1.5 hours or until the burger reaches 160°F.
5. About 25-30 minutes before they are finished, brush with Jeff’s sauce (purchase recipes here) if desired.

Step 7: Finished

1. When the burgers are finished cooking, remove them from the smoker grate and serve immediately.
2. 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.