Smoked Burgers That Slap Harder Than Your Uncle’s High-Five

Smoked Burgers That Slap Harder Than Your Uncle’s High-Five

If you’ve never smoked a burger, you’ve been grilling in the shallow end. These bad boys are big, beefy, and kissed with smoke until they’re bursting with juice and flavor. Then we sear ‘em like they owe us money and smother them in melty cheese. This is burger greatness, folks—and we season it all with Rub Yer Meat, of course.

What You’ll Need:

  • ½ lb ground beef per burger (don’t be shy)
  • Rub Yer Meat BBQ Rub
  • Cheese (pick your melty weapon of choice)
  • Buns (toasted, obviously)
  • Your favorite toppings (bacon, pickles, onions, or just more meat)
  • A smoker and a cast iron skillet or grill grates

Let’s Rub and Smoke:

  1. Form your patties nice and thick—these aren’t fast-food sliders, these are backyard legends.

  2. Season generously with Rub Yer Meat. Front, back, sides, top, bottom—don’t be stingy.

  3. Preheat your smoker to 225°F and get that smoke rolling like it’s game day.

  4. Throw those seasoned patties on the smoker and let ‘em ride low and slow until they hit an internal temp of 135°F.

  5. While they’re smoking, get your cast iron skillet or grill ripping hot. We’re talkin’ sizzle-on-contact level heat.

  6. Once the burgers are ready, sear each side for 1-2 minutes to lock in all that smoky juice and give ‘em a crust worth bragging about.

  7. Add cheese, close the lid, and let that molten glory do its thing.

  8. Stack it up on a toasted bun, add your fixings (or don’t—no judgment), and prepare for a burger that bites back.

Pro Tip:

Use wood like hickory or oak for a bold flavor that stands up to the beef. And always—ALWAYS—rub yer meat before you smoke it.


Want more meat magic like this?
Grab your bottle of Rub Yer Meat BBQ Rub at www.rubyermeat.com and turn your next cookout into a flavor brawl.

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