Low & slow smoked burgers tips

BajaTom

I'm getting ready to put a smoked burger on our menu. Any help with cooking bugers low & slow would be appreciated. We smoke at around 235/240 indirect in a huge texas style smoker. What fat content would go with and how would you hold them once they are cooked? Thanks, Tom

citychicken

BajaTom,
try looking at the following forum post. good eggin.
mark
[ul][li]http://www.eggheadforum.com/archives//2007/messages/371909.htm[/ul]

citychicken

markkal123,
you might try this also; it was posted on the forum some time ago. [p]From: Mortons Steak House Bible and Me
One of the best hamburger recipes I have ever done They turn out juicy with a great texture
Ingredients:
• 4 lb coarse grind sirlion 80/20
• 4 Large Eggs
• ¾ Cup Tomato Juice
• 1 Tbs Kosher Salt
• 1 tsp Fresh Ground Black Pepper
• 6 Large Kaiser humburger buns
• 3 Tbs Clarified Butter
• 6 1/2 inch thick slices tomato
• 6 1/2 inch thick slices spanish onion
• 6 Large leaves iceberg lettuce
Preparation Directions:
• In a mixing bowl combine sirloin, eggs, tomato juice, Kosher salt and pepper, use your
hands or a wooden spoon but make sure its thoroughly mixed, make six patties, then make a
crosshatch mark on the top of each burger about 1/8 thick (This lets the juices percolate and
it looks cool)
Brush clarified butter on the kaiser rolls
Cooking Directions:
• Fill the fire box so that the heat will be about 6 inches from the meat Get the egg up to
about 600 meaning that the coals should be red on top with no smoke coming out then close
the vent enough to stop the flames from hitting the meat About ¼ inch and place your patties
on the grill
• you will still have the High heat to cook but not burn I leave to daisy wheel off if I'm not
smoking meat.[p]Cook for 3-3/5 Minutes for rare 4 for medium rare and 4 ½ to 5 on each side for medium
Toast the buns on each side for around 30 seconds so that they are lightly browned be careful
that the buns don't get burned.
Special Instructions:
• CLARIFIED BUTTER
Makes one cup
15 tablespoons unsalted butter
• 9 tablespoons unsalted margarine
in a small saucepan over medium heat combine butter and margarine cook for around 5
minutes or until completely melted and simmering gently
Remove from heat and let stand at room temp for around ten minutes or until the solids settle
to the bottom of the pan, skim the foam off the top and discard.
Carefully pour or ladle the clear liquid butter into a storage container discard the solids.
You can refrigerate the clarified butter for up to 1 week

FlaMike

BajaTom,
I do low & slo burgers all the time. Here's what works for me: 80/20 chuck, mix in some wooster and DP cow lick or raisin the steaks rub, 1/2 lb patties with thumb dent in one side, 250º dome direct with raised grid, guava/cherry chunks for smoke. Cook for 20 min, flip. Another 15-20 min gets you to 150º and done. These are so tasty, I've stopped using ketchup altogether. By the time you take the first bite, you're at a safe 155º. Enjoy.