How to Smoke Burgers Recipe
If you crave a juicy and crispy burger, I got you! Smoking ground brisket combined with a reverse sear method makes for the most amazing burger you’ll ever have!
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours
- Yield: 6 or 8 burgers
- Category: best burger, burgers brisket burgers, football foods, game day eats, smoked meat, ultimate burger
- Method: smoker
- Cuisine: best burger, burgers brisket burgers, football foods, game day eats, smoked meat, ultimate burger
Instructions
- To a large bowl add the ground brisket. Sprinkle in the Chupacabra Brisket Magic Seasoning and gently mix to incorporate. Divide the mixture into 6 or 8 equal sizes (I do 6 as I measure 6.7-ounce burgers). Form each patty first by hand to make a burger but then I’ll put it in my burger press to get a night, tight form. I have used this burger press for years and LOVE IT!
- Place the shaped patties on a parchment-lined pan, cover with plastic wrap, and refrigerate for an hour.
- When you’re ready to smoke the burgers, plug in the smoker, fill the hopper with pellets (I used a competition blend), and set the temperature to 250°F.
- Right before smoking, sprinkle the remaining 1 Tablespoon of the Chupacabra Brisket Magic Seasoning on the burgers. Place the burgers on the top shelf, insert a MEATER thermometer, and smoke until the internal temp reads 130°F.
- Remove from the smoker onto a dish, and loosely cover. Remove the diffuser cover and full plate if desired. Increase the smoker to 400°F. Place the burgers over the flames in the smoker. At this point, add cheese if desired and sear until the internal temp reads your desired temp. The reverse sear will seal in the juices. Remove the burgers from the smoker and enjoy!
Notes
*Time does not include the chilling