Smoked "The Right Stuff" Burgers

Instructions

1. Form the Patties: In a large bowl gently combine ground beef, Worcestershire sauce, and The Right Stuff. Add salt and pepper if desired. Divide into 4-5 equal portions (~ 1/3 lb each) and shape each into a 1/2-inch-thick patty about 5 inches wide. Handle as little as possible to keep the meat tender.
2. Cold-Set: Place patties on a sheet of wax paper, cover loosely with another sheet, and refrigerate for 10 minutes. This firms the meat so it holds together during smoking.
3. Preheat the Smoker: Set your offset smoker or kettle grill to a steady 225 degrees F-235 degrees F (107 degrees C-113 degrees C) using mild hardwood (oak, pecan, or fruit wood like apple for a subtle sweetness). Avoid high-heat charcoal that can burn the rub.
4. Smoke the Burgers: Lay the chilled patties directly on the grill grate, seasoned side up. Close the lid and smoke for 55 minutes. No flipping needed; the low-and-slow heat lets the smoke penetrate while the rub forms a thin crust.
5. Check Temperature: Insert an instant-read thermometer into the center of a patty. USDA safe minimum for beef is 145 degrees F (63 degrees C) with a 3-minute rest. Pull the burgers at 150 degrees F for a medium-rare finish or 160 degrees F for medium.
6. Rest: Transfer patties to a warm plate, tent with foil, and let rest 10 minutes. This redistributes juices and completes the cooking process.
7. Toast the Buns: While the burgers rest, brush the cut sides of each bun with softened butter. Toast on a hot grill or skillet for 1-2 minutes until golden.
8. Assemble: Place a rested patty on each bun bottom, add cheese (if using) and your favorite toppings, then cap with the bun top. Serve immediately.