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Smoked Burger Dogs & Smoking Meat Help
Why make folks choose between a hotdog or a hamburger! Give them the smoked burger dog and they’ll all be happy.
Course
Entree
Cuisine
Hot Smoking
Prep Time
20
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
20
minutes
minutes
Servings
4
Author
Jeff Phillips
Ingredients
2
lbs
80/20 ground chuck
1
package of premium hotdogs
Grated cheese
Jeff's original rub
Jeff's barbecue sauce
Buns
tomato, lettuce, onion, and condiments
Instructions
Separate the ground chuck into pieces that are about ¼ lb each and, without overworking the meat, make a ball out of one of those ¼ lb pieces.
Lay the ball on a piece of wax paper and carefully form it into a patty that is about 4-5 inches in diameter.
Lay 2 hotdogs on top of the burger patty with a little space between them.
Sprinkle shredded cheese on top of the hot dogs.
Add a nice healthy portion of Jeff's original rub for amazing flavor.
Top it with another patty made exactly like the first one.
Pinch the edges together to seal in all the goodness.
Season the top of the burgers with Jeff's Texas style rub
Place the burgers onto a pan with a rack, and you are ready to smoke 'em!
If you want more smoked burger dogs, double, triple or even quadruple the recipe.
Set up your smoker for cooking at about 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
Once the smoker is ready, place the burger dogs directly on the grate or, if you used a pan with a rack, place the rack on the smoker grate.
Let the burgers cook until they reach an internal temperature of 160°F (71°C).
Put the burger dogs on a toasted bun heaped with lettuce, tomatoes, onions, bacon and your favorite condiments.
Eat and enjoy!