Cooked at 180 for 2 hours then bumped to 250 for 20 minutes. Pulled burgers at 150 which came out medium. First time smoking burgers so I’ll probably pull at 140 next time for a rare finish. Very juicy overall but I do prefer a rare texture. Seasoning was on point. Mixed the cowboy butter into the meat then topped liberally with Holy Cow.

by Pretend-Manager8429

27 Comments

  1. sincerelycloudy

    can’t wait to try these. thanks for including how you smoked them!

  2. kackjelly

    Makes me wanna smoke meatballs then smash them into crispy lacy wonders

  3. Bearspoole

    I like to use steak sauce glaze on the patties about 15 minutes before I put the cheese on

  4. dojarelius

    Where do you get Pliny in a can? My local grocery usually carries bottles and I’ve had it on draft a few times

  5. --Encephalon--

    Damn, those DDH Pliny’s are so good too. Heck them burgers, pass me the beer.

  6. WallAny2007

    I’m planning on meatloaf on Kamado Joe this week. Hoping to also cold smoke a bunch of cheese and some salt.

  7. Man, there’s a bbq place near me, it’s ok, but they do smoked burgers twice a week and those damn things are great.

  8. This is my favorite time of year for smoked burgers (daily high in the low 60s, any warmer and i dance in the danger zone). I’ll throw the burgers on the grill with just a smoke tube for an hour. Then turn on the gas and cook them like regular ol burgers on low heat to medium. Juicy, smokey, and amaze-alicious. Also throw on some green chilis while smoking ( southern NM, green chilis are a staple). This was all good until I tried some smoked cheddar… too much smokey (according to the wife. only.)

  9. ArmondH89

    Since when does Pliny come in cans? I usually buy it in a box of 12 bottles. Great beer choice.

  10. Dieselfumes_tech

    It’s probably all the MSG in that Maggi making you want to cream your oants

  11. CompletelyUnassuming

    I’m going to lose it. I haven’t seen a burger like that in ages.

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