Posted: 9/7/2025 6:58:14 PM EDT
~11 oz patties with Chuds BBQ Chud Rub, smoked at 200° until ~135° internal. Topped with sauteed onion and American cheese served on a Martin's potato bun.    
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Originally Posted By ag04blast: That looks pretty good. I will say that isnt my preferred beef to "stuff" ratio but they still look good. I have never tried smoking patties. Does it work as well with thinner patties? I've never tried less than 8 oz but I don't see why it wouldn't, you'd just have to watch how fast they cook so you don't overcook them. |
| We do them that way sometimes. The other way to do it if you are doing thinner ones is to do it in colder weather with just a smoke tube for an hour. Then take 'em off the grill and turn it on/ fire it up and cook it as usual. Don't let them come up to temp in the kitchen. Cold right out of the fridge. |