This weekend, will finally open my 2015 smoking season. It's been a real crap Winter, and I hated seeing a ton of snow on my smoker and my grill. I still have snow in my front yard...but the deck is cleared, the WSM 18 is setup, the supplies have been checked..
It must be smoking time!
I'll be making a sort of cheeseburger fattie. I'm thinking 2Lbs of beef, 93% lean, mixed with a bunch of spices, and the stuffed with cheese and minced steak, all rolled up and wrapped in the awesomeness that is bacon. I think I'll use a Center-Cut bacon, shredded cheddar, salt, pepper, basil, paprika, mustard powder...maybe a few others. I like to change my burger spices up, get some variety.
How long to smoke it for? Or is it better to just plan on waiting for an IT of 165 before resting?
Also, should it go right on the grill or in a pan?
And, anything in drip pan? Beer?
Q-view of course will be uploaded...
I'm so hungry now..lol