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So if holding at 140F, and sticking to 165 - what internal temp would that be? Well? Med-Well? or it works different with those temps?

Appreciate your answers, but question remains the same, what temperature you'll hold the burgers after smoking , and what internal temp you shoot for? given if you have to serve after 1-2 hours

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...