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Started By
Message
Smoking Burgers
Posted on 10/15/18 at 7:56 am
Posted on 10/15/18 at 7:56 am
Any tips or tricks to this? I tried some the other day and they came out really dry.
I used 80/20 meat, smoked them at 225 until internal temp of 150, added cheese, left them on until internal temp of 160.
I used 80/20 meat, smoked them at 225 until internal temp of 150, added cheese, left them on until internal temp of 160.
12
Posted on 10/15/18 at 8:01 am to Datfish
quote:
internal temp of 160
160° is well done. You want 140°-145°
Posted on 10/15/18 at 8:44 am to List Eater
Yea I was thinking that too. I was gonna cook them less, but every recipe I found online recommended the 160 temp.
I'm new to smoking meats so I didn't know if the longer cook time had anything to do with the reason for getting the meat to a higher internal temperature.
I'm new to smoking meats so I didn't know if the longer cook time had anything to do with the reason for getting the meat to a higher internal temperature.
Posted on 10/15/18 at 8:46 am to Datfish
When in doubt, googling temp information isn't a bad idea.
Welcome, and good luck
quote:
I didn't know if the longer cook time had anything to do with the reason for getting the meat to a higher internal temperature.
Welcome, and good luck
Posted on 10/15/18 at 8:52 am to Datfish
How was the flavor?
I did my first brisket. It came out dry but at least the flavor was good.
I did my first brisket. It came out dry but at least the flavor was good.
Posted on 10/15/18 at 9:06 am to Tigertown in ATL
Flavor was solid.
I'm gonna give it one more try. I use an offset smoker so it is more labor intensive than just grilling the burgers.
I didn't think the difference in flavor was worth the extra effort.
I'm gonna give it one more try. I use an offset smoker so it is more labor intensive than just grilling the burgers.
I didn't think the difference in flavor was worth the extra effort.
Posted on 10/15/18 at 9:07 am to Datfish
The best burger in NOLA is the smoked burger from Whole Foods. You can't buy it, nor will they give you one, but man that thing is good.
Posted on 10/15/18 at 9:35 am to Datfish
You ever heard of a medium rare burger?
Posted on 10/15/18 at 9:44 am to Datfish
slow cooking a burger is like washing your arse before your face when you take a shower.
grill it.
grill it.
Posted on 10/15/18 at 9:45 am to Datfish
I would smoke at 250 I had a couple times where I smoked at 225 and even tho the termapen said it was good to go they were still very pink on the inside. After some google it seemed that if the temp is low enough it wont change the color of the meat even tho its up to temp.
Also dont go quite as high on the temp. If you pull them at 160 the temp will probably rise to 165-170 and thats way too well done for me. I like mine med-med well.
Also dont go quite as high on the temp. If you pull them at 160 the temp will probably rise to 165-170 and thats way too well done for me. I like mine med-med well.
Posted on 10/15/18 at 10:37 am to NOLAGT
Smoked burgers can be delicious if done correctly
This post was edited on 10/15/18 at 12:20 pm
Posted on 10/15/18 at 10:49 am to Datfish
I like to smoke burgers to break up and throw in my beans, I mix Jack Millers in with the meat to keep it from drying out.
Posted on 10/15/18 at 12:17 pm to Tiger Ryno
I love smoked burgers. I always throw some on early and have them for lunch while smoking a butt.
I usually smoke mine an hour or so and skip the cheese, all I want to taste is that smoky burger.
I usually smoke mine an hour or so and skip the cheese, all I want to taste is that smoky burger.
This post was edited on 10/15/18 at 12:19 pm
Posted on 10/15/18 at 4:16 pm to Datfish
I do them on direct heat. Get the coals good and hot then right before you throw the burgers on, drop a couple of chunks of hickory in. Let it get to burning then put the burgers over the coals. Close the lid (to hold that smoke in) and let them go for a couple of minutes. I flip them when I have a good char on one side.
Repeat for the other side. I temp them to 145 internal since my wife and kids don't like to see pink in their hamburgers. By the time they're pulled and rested, they will carry over enough to where the pink is all gone.
Pro Tip: this is for thick, hand-formed patties. If you're doing the thin patties, I'd throw them off to the side for indirect cooking for 15 minutes just so they get a touch of smoke then finish on scalding hot coals.
Repeat for the other side. I temp them to 145 internal since my wife and kids don't like to see pink in their hamburgers. By the time they're pulled and rested, they will carry over enough to where the pink is all gone.
Pro Tip: this is for thick, hand-formed patties. If you're doing the thin patties, I'd throw them off to the side for indirect cooking for 15 minutes just so they get a touch of smoke then finish on scalding hot coals.
Posted on 10/15/18 at 4:44 pm to Tigertown in ATL
quote:
I did my first brisket. It came out dry but at least the flavor was good.
If at all possible probe the flat and the point and monitor/adjust both so that they come to temp together. The trick is getting the flat to wait on the point.
Posted on 10/15/18 at 4:47 pm to tigerdup07
quote:
slow cooking a burger is like washing your arse before your face when you take a shower.
grill it.
nothing wrong with throwing a few burgers on the smoker while you have other meat going
Posted on 10/15/18 at 4:48 pm to Duane Dibbley
quote:
I like to smoke burgers to break up and throw in my beans,
damn, that's a good idea
Posted on 10/15/18 at 5:07 pm to Datfish
Pro tip
Grill the burgers
Smoke your cheese
Smoked cheese is an underrated commodity.
Grill the burgers
Smoke your cheese
Smoked cheese is an underrated commodity.
Posted on 10/16/18 at 8:20 am to Datfish
I've found that the best way to cook a burger is sous vide.
And that's not a troll, they come out amazing.
And that's not a troll, they come out amazing.
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