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Smoking 1/2lb Burger & Holding temps
Hey y’all, I usually stick to briskets and ribs, but this Sunday I’ve got a gathering and will be firing up my 100-gallon offset for 50–60 burgers. Plan is the usual: smoke first, then reverse sear. My concern is this—since the burgers will be partially cooked after smoking, how long can I wait...- nukeguy
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- Forum: General Discussion
