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.

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Step 1: Season Ground Meat

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

Add ¼ cup of Jeff's Texas style rub (Purchase formula here | Purchase bottled 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.

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.

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.

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.

Voila!

Step 5: Stuff with Pulled Pork and Cheese

Add a teaspoon or more of Jeff's Original rub (Purchase formula here | Purchase bottled rub) for great flavor.

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

Add more of my original rub (Purchase formula here | Purchase bottled rub) to the top of the pulled pork..

Grated cheese on top.

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

The burgers are 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 barbecue sauce (Purchase formula here | Purchase bottled 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.

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.

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff's Rub and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue Sauce

***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.

Your Content Goes Here

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.

You see the raving testimonies and you wonder, “Can the recipes really be that good?”

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order Jeff's Rub Recipe n' Sauce Recipe
I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.
Jeff's Smoking Meat Books

Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Amazon | Barnes & Noble

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon


Printable Recipe

Print Recipe
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 mins
Cook Time1 hr 30 mins
Course: Entree
Cuisine: Hot Smoking
Servings: 4 -6
Author: Jeff Phillips

Ingredients

  • 2-3 lbs ground chuck (80/20 or 85/15)
  • 12 oz beverage in can
  • Pulled pork , leftover*
  • Sharp cheddar cheese , grated or shredded
  • Bacon , thin sliced
  • Jeff’s original rub recipe
  • Jeff’s Texas style rub recipe
  • Jeff’s barbecue sauce

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 recipe (purchase recipes here).
  • 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 recipe 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 sauce (purchase recipes here) 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.
FREE Smoker Recipes in your Inbox
No big words– just clear instructions and how-to images
Subscribe
Give it a try, single-click unsubscribe at any time if you change your mind.