I never thought about or tried a low and slow burger but..I think I should try. I have never experienced any undesireable texture when cooked like a "regular" burger...over coals on the kettle like intended. The only problem I would see is some "hard" brisky fat which is on every brisket that was ground into the meat. I always found the fat to render quite well.
[COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR]
[/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore
Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR]
Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss
Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen
CCW SP 101 357 125g