Ground Beef Fattie Temp question

Discussion in 'Fatties' started by hdsmoke, Apr 14, 2010.

  1. hdsmoke

    hdsmoke Smoking Fanatic

    I have done a number of sausage fatties, but not a ground beef yet. I want to try a bacon cheeseburger fattie tonight. Stuffed with cheese, onion, and pickles. Normally i take it to 165 (sausage). What temp should i take the ground beef to? That seems too high and will be dry. Can i take to 150 internal and pull to rest a bit? Or do i need to get to 160? I mean normally i eat my burgers around med.

    Also, should i go for a higher fat content for the fattie? 70/30 maybe if i can find it?
     
  2. thunderdome

    thunderdome Master of the Pit

    I tried a ground beef one.

    I would get the highest fat content you can. I did 80/20 and I don't think it was enough

    Also, don't over-smoke. The ground beef seems to hold it a lot easiser than the sausage does
     
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    I use our very lean venison burger every time I make a fatty and I take it to 160 and it isn't dry at all. Some times if I am making bigger fatty I will add a bit of pork sausage just so it sticks together better but either way I have never had a dry one.
     

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