Pellet Smoked Burgers in the Pit Boss KC Combo

For this Texas Smokehouse Burger recipe I’m starting with 3.5 pounds of 80/20 burger meat and splitting it into 4 Texas Sized burger Patties.

These are huge burgers, and they need to be in order to absorb enough smoke.

These are "Smokehouse Burgers" so we're not grilling these burgers, we're cooking them indirect and letting them sit in the smoke for about an hour and a half. The Smoker was set to 250 degrees Fahrenheit.

The seasoning I used is Kosmos Q Texas Beef Rub.


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