80/20 Beef (80% lean, 20% fat)
1/2 tbsp (per pound of beef) BBQ Maestros White's Special Seasoning
1. Mix White rub with beef (1/2 tbsp White rub per 1 pound of beef, a little goes a long way).
2. Create beef patties to desired shape and thickness.
3. Place on smoker and smoke until internal temperature reaches 120 degrees for rare meat.
4. Remove from smoker and finish cook on the grill to desired doneness.
Internal temperatures for Beef, Lamb, Venison Steaks, Chops, and Roasts.
Medium Rare: 130-135F
Medium Well: 145-155F
Well Done: 155F