In celebration of the beginning of warm weather and lots of wonderful parties, holidays and warm evenings and weekends spent cooking out, I thought it would only be fitting to show you how to do burgers on the smoker.
- 3 lbs of 80/20 ground beef
- Jeff’s rub recipe
- Hamburger buns
- Condiments (mayonnaise, mustard, ketchup, etc.)
- Hamburger fixins (tomato, onion, cheese, etc.)
Prepare the Burgers for Smoking
Make patties that are about ½ inch thick and 4 to 5 inches in diameter.
Lay the patties flat on a plate or flat surface
Pour on a little Worcestershire sauce to wet the surface of the meat
Sprinkle rub on the top of the burger patties.
Wait about 10 minutes for the "wet" look then flip them over and repeat.
Smoking the Burgers
Preheat smoker to 225°F
Place burgers directly on grate over indirect heat
Smoke cook for 60-90 minutes applying hickory or other wood smoke the entire time.
The burgers are finished when they reach 160 °F in the center or your desired level of doneness.