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10-7 04-29-2014 05:04 PM

Smoking Question
 
I have only smoked a few pork loins and 1 pork shoulder. My question is how to make smoked hamburgers. I can cook a lot of things and have created a lot of my own dishes but have not smoked a lot of stuff. Ok on with it,how long do you smoke the burgers for and what ratio of fat to meat in the beef ? I like my burgers medium to medium well but juicy please help !

Ken (10-7)

chunkylatinlover 04-29-2014 05:12 PM

Hamburgers are so thin they taste better if you do a reverse sear after a short smoke. I have smoked burgers at 225 for 15-20 minutes then seared them taste. (medium-medium rare) They came out smoky but not dry

Ron_L 04-29-2014 05:22 PM

Smoked burgers probably aren't going to be juicy since the longer cook time will render the fat out of them. I would use 80/20 ground beef and either grill or do a reverse sear as chunkylatinlover describes.

Bludawg 04-29-2014 07:30 PM

I cook pit burgers every time I fire Behula. I go with 80/20 I mix my burgers with Wooster &Uncle Chris's gourmet steak seasoning and freeze them over night.I put them on frozen, they take about 35-40 min. Yellar mustard onion & pickles is a nice finish.

Enrico 04-29-2014 10:43 PM

Great tips & triks from All! But I lost something bigger..... 80/20 what????

Bludawg 04-29-2014 10:55 PM

Quote:

Originally Posted by Enrico (Post 2902522)
Great tips & triks from All! But I lost something bigger..... 80/20 what????

Grind beef 80% lean Chuck prefered

flyingbassman5 04-29-2014 10:55 PM

Quote:

Originally Posted by Enrico (Post 2902522)
Great tips & triks from All! But I lost something bigger..... 80/20 what????

80/20 is the lean to fat ratio for ground beef here in the states.


To the OP, go with 80/20 beef and cook them indirect on the grill with some wood chunks of your choice for 30 minutes, then sear over direct until your preferred done-ness

Enrico 04-29-2014 10:58 PM

I believe it meant beef 80% + pork 20% !!!
Have I invented something new?

Bludawg 04-29-2014 11:20 PM

Quote:

Originally Posted by Enrico (Post 2902537)
I believe it meant beef 80% + pork 20% !!!
Have I invented something new?

Sorry to stomp on your Salomi but I came up with Bork a few years ago:thumb:

SpartaChris 04-29-2014 11:50 PM

I made smoked, stuffed, bacon wrapped burgers for memorial weekend last year. I took two 1/4" patties and sandwiched them together with some cheese, sauteed onions, mushrooms and peppers in between. I then hit these with my rub, wrapped them in bacon and sent them to the smoker. When they got to about 155 internal, I went out and slapped them with some sauce, to give it a chance to carmelize. The end result is the bit of goodness you see here:


I even smoked a little patty for the dog. :-D

These were by far some of the best burgers I've ever made. I'll definitely do it again!

hobby_smoking 04-30-2014 05:18 AM

Smoke them for about 30 min at 225 and finish on the gas grill.


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