Juicy and delicious smoked burgers!
- 2 books Floor chuck (80/20)
- 4 rooms hamburger buns
- Coarse salt to taste
- Ground black pepper to taste
- Cheddar, American or provolone cheese
- 2 tablespoons Melted butter
Place the ground beef in a large bowl. Make 4 meat patties, 4 inches in diameter and 1 inch thick each. Season both sides of the patty with salt and pepper. Don’t be stingy with the seasoning.
Arrange the burger nicely and well spaced out on a rack.
Preheat smoker to 225F. Then add your favorite wood chips.
Smoke the burger for about 60-90 minutes. Smoke until they reach an internal temperature between 150F-160F.
When there are 10 to 15 minutes of smoking left, place a little cheese on each patty. Continue smoking with the cheese on top.
Brush the buns with butter and grill them for 1 minute. Cut side down.
Serve the burgers with a few toppings. You can use bacon, tomatoes, sliced onions, lettuce, tomatoes, sliced pickles, ketchup, mustard, or mayonnaise.