Originally Posted by Smokingking
I am doing burgers now on my mes 40 , the internal meat temp. is 156 and doing it at 225-250 , I understood to leave them until 165 , any help would be helpful , I just got this for Christmas and this is my third try.
Yeah you should have eaten them at 140 degrees. Are they some frozen suspect burgers?
BTW, save the low and slow for the tough cuts like brisket and pork shoulder. You want as close to thermo nuclear as possible for your burgers, cooked quickly. Forget this reverse sear whatever, cook quick, keep the juices! Here is a video I just did on burgers: