Smoking 1/2lb Burger & Holding temps

[nukeguy]

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 to sear them? Can I hold them in a Yeti for 3–4 hours? At 120–130°F they’re not safe, but if I hold them at a safe temp (140–150°F), I risk overcooking.

How do restaurants usually handle this—like Leroy & Lewis? I’ve seen them smoke burgers pre-opening and only sear to order.

Hope that makes sense, and sorry if it’s been asked before.

 

[jcam222]

I smoke at a higher temp like 275-300 on the Lang and don't find the need to reverse sear. They take on a ton of smoke with a nice big smoke ring and are good on the outside. Add cheese at the end and it really takes on the smoke in minutes too. Here are some I did. I've done larger ones too but couldn't find the thread. https://www.smokingmeatforums.com/threads/smoked-steak-burgers.315850/#post-2340887

 

[Gonna Smoke]

I do the same as Jeff. We love a smoked burger and I don't sear, either...

 

[nukeguy]

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

 

[jcam222]

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

Holding hot foods is typically at 135F - 140F. Temp to shoot for depends on desired doneness.