How to Smoke Burgers

At Black's BBQ in Lockhart, Texas, they're known for low and slow smoked brisket, sausage, and ribs—but if you're sleeping on their burgers, you're missing the bigger picture. Because what they do with ground beef isn't just an afterthought. It's a masterclass in how to treat smoke not as a gimmick, but as an essential ingredient.

It's simple but deliberate. It turns a humble burger into something that actually belongs on a barbecue pit.

 

Not Just Grilled. Not Just Smoked.

This isn't about reinventing the burger—it's about refining it. Instead of tossing patties straight on the grill, Black's puts them through the smoker first. Not to cook them through. Not to break them down. Just to add that unmistakable layer of oak smoke that makes everything at Black's taste like it belongs in Central Texas.

Then—and only then—they go on the grill. That's where the sear happens. The cheese melts. The texture locks in.

"We're not trying to render the fat—we're just using smoke as an ingredient."

 — Certified Angus Beef Chef Gavin, at Black's BBQ

That mindset flips the script. Smoke isn't just for brisket. It's a seasoning in its own right. And in the hands of someone who knows what they're doing, it transforms the burger without overpowering it.

 

Why It Works

When you hit ground beef with smoke while it's still raw, it absorbs that flavor fast and deep. It gives you the depth of a low-and-slow cookout without drying out the meat or turning the burger into something else entirely. With a quick finish on the grill, it’s delicious with way more character.

This is the kind of balance you can't fake. You need quality beef, a steady smoke, and just enough patience to let the flavor develop before the heat finishes the job.

And Black's doesn't oversell it. They just show it.

 

Watch the Process

You can see exactly how it's done in these two videos—quick, sharp, and straight from the pitmasters themselves:

How to Smoke Burgers – Black's BBQ Short
How to Improve Your Burgers – Black's BBQ Short

No overcomplication. No unnecessary steps. Just clean smoke, good beef, and a well-timed finish on the grill.

 

Final Word

A smoked burger doesn't have to be a novelty. Done right, it becomes a serious contender in your BBQ lineup. Black's BBQ treats it with the same respect they give everything else in the pit—smoke first, sear second, and every step has a purpose.

Next time you're firing up the smoker, throw a couple patties on early. Not to finish them—just to season them with real flavor. Then grill and serve like always.

You'll taste the difference. And you won't go back.