Simple Smoked Burger

1 lb house ground chuck + 1 lb house ground American Wagyu chuck blended together and separated into 1/3 lb portions.

Seasoned with my Smoke & Fire all purpose rub.

Smoked on the Masterbuilt 1150 with a mix of Jealous Devil XL briquettes and pecan wood. Began at 200F for the first 45 minutes, then bumped up to 225F for another 15 minutes, and then again up to 250F for the final 15 minutes.

When internal temp of the burgers was around 145F, American cheese was put on some of the burgers, and the smoker was shut down. Once the cheese was melted, it was time to eat. To finish the burger off, I toasted a sesame bun and made some of my personal burger sauce.