My Burgers are better than a 4-Star Hotel's! (Sorta...)

[Michael_in_TX]

Well, at least my wife thinks so:





My burger is extremely simple. I take 80/20 ground chuck and form 0.5 lb patties (using a scale so they all cook roughly at the same rate). I then dust them with Meat Church's (Matt Pitman) Holy Cow rub, a Texas-style brisket rub. It's very pepper-forward as you'd expect such a rub to be.

I then cook them on my Chimp at 250 F until they reach 158 F, then a slice of cheddar cheese goes on, and I pull at 160 F. It takes about 90 minutes. (Sometimes the patties will "stall" around 140 F, so I'll kick the Chimp up to 275 F to push through that.

They always come out deliciously smoky.

[bardsleyque]

I like your style!

[Jerod Broussard]

Conflict of Interest!!

[smokenoob]

If my wife sent me that text I would think she had a side hustle selling my secrets.
So I would expect something really nice for my birthday!
Hope you have a happy birthday!!!

[Michael_in_TX]

The irony is that these were her birthday dinner.

[DavidNorcross]

Nice. So no sear?

[Michael_in_TX]

No sear and no flip either. The Holy Cow rub crusts up nicely on its own. It's almost like bark. (I've experienced the same thing with it on chuck roast.)

[DavidNorcross]

Thanks. I am going to try this method.

[HawkerXP]

Are you sure you didn't cook them on the ......?.....

[Michael_in_TX]

I admit, it is starting to get a little lonely.....

[Redwng]

Happy wife happy life.....most of the time.

[bbqLuv]

No flip burgers on a Pellet Grill, I do that too. But also reverse sear on grill grates.

[Santamarina]

This post is useless without photos. Hook us up!!!

[Michael_in_TX]

Here from a previous cook of this....

[bbqLuv]

Great looking burger. But is it big enough to be a Texas Burger?

[Rod]

I too like to do a low n' slow 1/3-1/2lb burger to get that smokiness and not have to worry about it wanting to ball up. I just don't have the time usually through the week for that long of a cook for a burger. Plus it's hard to compete with smashbugers... Usually do it for a change up.

[Joey877]

Yep, I prefer a good smoked burger but all three of my kids ask for smashburgers everyday so I don't do it all that often.

[Michael_in_TX]

For me, as I get older, I can't handle all that grease!

[Joey877]

Michael_in_TX - grease is a lot easier to clean up when you have a flat top griddle with built in grease tray.

[Bkhuna]

Hamburger....stall?

[bbqLuv]

Yes, the Big Texas Burgers do a stall. If a burger does not stall, it isn't Big Enough. Really when you are talking 4-5 hours are 250*F . . . .

[Michael_in_TX]

It doesn't stall as dramatically as a pork butt, but cooking at 225 - 250 F the rate of temp climb does start really, really slowing down around 140 in my experience.