The Smoked Burger

When most people think of smoked meats, brisket, pork ribs, and bacon come to mind. It’s the tougher cuts of meat that get the slow-and-low treatment, simply because cooking at lower temperatures with smoke helps to render fat, add flavor, and break down their muscle fibers. The beef that goes into your burger comes from a part of the cow that needs very little cooking—so good that it can be eaten raw (speak to your butcher before attempting this stunt). So why would you take a good cut of meat and smoke it? For the flavor.