traeger860
Well-known member
Meat Church's HOLY COW is one of my favorite burger rubs. Goes great with smoked stuffed burgers - cheese, bacon, jalapeños, etc. I usually make mine in 1/3 to 1/2 pound patties w/ brioche buns. Super smoke (200 or so) for about 30 mins and then finish them on the Weber. About 45 seconds per side at the highest temp. Poke a dimple in the middle of the burger if you find they aren't cooking all the way through.
My brother just picked up a Blackstone and has been finishing his steaks and burgers on that.
My brother just picked up a Blackstone and has been finishing his steaks and burgers on that.