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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-29-2014, 05:04 PM   #1
10-7
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Question 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 !

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Unread 04-29-2014, 05:12 PM   #2
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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
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Unread 04-29-2014, 05:22 PM   #3
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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.
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Unread 04-29-2014, 07:30 PM   #4
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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.
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Unread 04-29-2014, 10:43 PM   #5
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Great tips & triks from All! But I lost something bigger..... 80/20 what????
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Unread 04-29-2014, 10:55 PM   #6
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Quote:
Originally Posted by Enrico View Post
Great tips & triks from All! But I lost something bigger..... 80/20 what????
Grind beef 80% lean Chuck prefered
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Unread 04-29-2014, 10:55 PM   #7
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Quote:
Originally Posted by Enrico View Post
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
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Unread 04-29-2014, 10:58 PM   #8
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I believe it meant beef 80% + pork 20% !!!
Have I invented something new?
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Unread 04-29-2014, 11:20 PM   #9
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Quote:
Originally Posted by Enrico View Post
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
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Unread 04-29-2014, 11:50 PM   #10
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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.

These were by far some of the best burgers I've ever made. I'll definitely do it again!
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Unread 04-30-2014, 05:18 AM   #11
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Smoke them for about 30 min at 225 and finish on the gas grill.
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