Smoked Burgers and Pork Chops

 I still have a lot of meat in the freezer. Time to use some. I defrosted 2 burgers and 2 thick cut pork chops bone-in over night in the freezer.
All of them get covered in Montreal Seasoning.
Smoking temperature is 180F for 2.5 hours for the burger and 3.5 hours for the pork chops over hickory wood pellets.
 
 
Serve the burgers with your choice of toppings. For me that is usually deconstructed...
The chops stay on a little longer.

-Mahlzeit-
 



 
 

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