prudentsmoker
Member
Here is what has worked quite well for me. Our local Aldi's sells 80/20 at a pretty good price and by the kilo. E.G. 2.25 lbs. for us Americans. Regardless, that works out to approximately 36 oz. for us Americans. i like to add about 4 oz. of BBQ sauce to the meat and mix it in. I use Curely's but that may be a Kansas thing. Regardless, when it is all mixed up, you can shape it into six patties all over a third of a pound. I still use my kitchen scale for this, but if you can divide it up into six equal pieces feel free.
The bottom line is that at 225 at about an hour, and at 160 degrees, you will have the juicyest, tastiest burgers of your life. I like to serve them with red onions and lettuce.
i used hickory because my BBQ sauce was hickory. i have run out of hickory and am going to try oak on the next batch.
Another side note- rest assured if you have any burgers left over, they will taste infinitly more smokey on the next dayl
I personally like to steam them for the 2nd day.
The bottom line is that at 225 at about an hour, and at 160 degrees, you will have the juicyest, tastiest burgers of your life. I like to serve them with red onions and lettuce.
i used hickory because my BBQ sauce was hickory. i have run out of hickory and am going to try oak on the next batch.
Another side note- rest assured if you have any burgers left over, they will taste infinitly more smokey on the next dayl
I personally like to steam them for the 2nd day.
