Smoked hamburgers

KennyLee

Kind of a hybrid between Humdinger Hamburgers from Smoke & Spice and a recipe I found online a while back....been a pretty popular recipe around here the last year or so.

2 lbs. of Nolan Ryan ground chuck 85/15.  Mixed beef in bowl with 1 cup shredded cheese, 1/2 cup Sweet Baby Ray's BBQ sauce, and seasoned with a combo of Dizzy Dust and Cow Lick.

Cooked these indirect at 275*-300* dome for 45 minutes, never opening and never turning.  Done all the way through, but very juicy and moist.  This method really gives the burgers that chop house flavor if that is something you like.  Lots of things you can add or change to suit your tastes.  Would love to add some chopped jalepenos, but the rest of the fam would kick me out!

 

MrCookingNurse

Very nice man! I love it. I need to put cheese in mine next time. Just did this last night but hotter so not really a smoke

corb69

Yum. I just finished eating chicken legs but now you make me want to start all over again with some hamburgers. Lol

MrCookingNurse

@beeriam

Here's ya another indirect burger.

KennyLee

MrCookingNurse said:

Very nice man! I love it. I need to put cheese in mine next time. Just did this last night but hotter so not really a smoke

I've done them as low as 220-230* for an hour.  Just got my temp up quick tonight and had a hard time getting it down in that range so went with it for a little less time.

onedbguru

Looks really good...

I would try a "stuffed cheese" method.  I had some Gorgonzola stuffed burgers that were outstanding!!  Didn't have the time to cook it low/slow. maybe one of these days.

BeerIAm

MrCookingNurse said:

@beeriam Here's ya another indirect burger.

Thanks for sharing