Smokin-It User Forum!
Recipes => Beef => Topic started by: Jimeo on June 22, 2017, 03:27:26 PM
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Hi Jim in Georgia here. Just got my #2 and wondering if anyone has had any success smoking burgers? Any tips or suggestions are appreciated.
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Jim, Try the search feature for smoked burgers. A whole page pops up. Enjoy.
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i've never smoked burgers.
but our favorite burgers are 50/50 burgers
for them we use 90/10 beef and i buy some packages of bacon ends and pieces.. then we run the bacon through the meat grinder and mix it with the beef 50 50.. they are fantastic..
i'll have to try smoking them some day.. should only make them better
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I do them all the time. It seems to work best with a temperature probe. Takes a while to cook but well worth it.
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I've done them three or four times. 1/3 pounders take a little over and hour in my #1 at 225 (I think). They come out OK and it's easy meal.
I've thought of trying to put some garlic butter on a couple of buns and throw them in the smoker too just to see what comes out. I'm guessing I would have a hard bun covered with smoke ;D Someday I'll give it a try.
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Something else that is good is to mix a little BBQ sauce in the meat before you cook em.
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i've never smoked burgers.
but our favorite burgers are 50/50 burgers
for them we use 90/10 beef and i buy some packages of bacon ends and pieces.. then we run the bacon through the meat grinder and mix it with the beef 50 50.. they are fantastic..
i'll have to try smoking them some day.. should only make them better
These sound amazing. What internal temperature do you smoke them to?
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i've never smoked burgers.
but our favorite burgers are 50/50 burgers
for them we use 90/10 beef and i buy some packages of bacon ends and pieces.. then we run the bacon through the meat grinder and mix it with the beef 50 50.. they are fantastic..
i'll have to try smoking them some day.. should only make them better
These sound amazing. What internal temperature do you smoke them to?
they are great .. people think they would be greasy but they aren't..
how ever we have only ever fried or grilled them and never did a temp check..
never actually smoked them .. not as of yet anyway.. but we will at some point you can bet on it
i'll tell you this when we do make them we don't bother with any other seasoning.. they just don't need it
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160 degrees
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I've done them before for a family get together. They were great, but one thing to point out to guests or family eating. Even though you take them and verify 165, they will be pink and that does impact some people and they can't get over it. Just food for thought. Happy Smoking!
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Just for the record, foodsafety.gov says hamburger is safe at 160.
https://www.foodsafety.gov/keep/charts/mintemp.html (https://www.foodsafety.gov/keep/charts/mintemp.html)
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You know what happens when you allow something in your brain that is incorrect? When it comes out it is wrong! I not only stand corrected but have made the "brain change." Thanks Brian from Wichita, for correcting my error. 160* replaced the erroneous 165 in my database! Another thing to like about this forum.
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You are most welcome and please believe me that I wasn't trying to be "nit picky" I just like them as rare/moist as safe can be. That is why I sous vide sometimes, which is even lower, but that is a subject for another day.
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I recently smoked 1/3 lb burgers at 225 degrees to IT of 130-135 degrees and then seared them on my Weber at 500 degrees for about 1-2 minutes per side. Delicious..... but so is just a straight up grilled burger! Kinda goes under the heading of "a long run for a short slide". IMO