Smoked Whiskey Cheeseburgers

Smoked Whiskey Cheeseburgers

Turn down the heat and go low and slow the next time you grill up some Burgers at your Pit. Check out this BBQ Pit Boys whiskey-plugged mega meat monster recipe that’ll satisfy any hunger… guaranteed! Click for more information about the Colossus Smoker

Smoked Whiskey Cheeseburgers Recipe

For this recipe you’re going to need:
2-3 lbs ( 900-1.3 kg ) of ground chuck with an 80/20 fat ratio, try to use chuck beef whenever you can for best taste and flavor.
Habanero Chipotle hot sauce use your favorite.
Whiskey or Bourbon.
Brown sugar
6 inch cake rings
Bell Pepper
Protabello mushroom
Very large Burger buns or a small round loaf of bread might be better.


1.Pack the ground beef fairly firmly in the cake rings

2.Using a wooden/bamboo skewer, poke holes in the surface but don’t go all the way to the bottom, about 3/4 of the way down so the whiskey doesn’t leak out(That’s 75% for the metric users 😉

3. Sprinkle the brown sugar evenly over the top of the burger,
4. Add a layer of hot sauce, we used our Habanero Chipotle hot sauce

Let the burgers sit for about a half hour to allow all the flavors get in.

Cut up a bell pepper and rub some olive oil on it and pan fry them up, you can also roast them over a hot flame
just enough to char them up. Set aside once done.

Take the portobello mushrooms and scrape down the gills to form as place to add the garlic and onions into
Season with SPG, or salt and pepper.
add some olive oil into the mushroom , just drizzle it on, you only need enough to get the onions and garlic to cook in and merge the with their flavors with the mushroom.


You want the grill temperature to be around 275f ( 190 C )

Add the sliced bacon to the grill.
Place the burgers onto the grill and carefully remove the cake rings.
It’s going to take about an hour and half to cook.
Add the mushrooms at about half an hour into the cook, they won’t take long to cook. The burgers will be cooked once the internal temperature reaches 165f (74 C)
Toast up some good quality bread buns, you can set them up anyway you like, we used
Swiss cheese, added the bell peppers, mushrooms, bacon and a little Mayonnaise onto the toasted bun with a slice or two of tomato.
Lord have mercy.


Featured Smoker

Colossus, our mega smoker, boasts up to 2,064 square inches of cooking surface. This well-built smoker loaded with features like fully welded 3/16″ ( 4.76 mm) gauge steel construction, 1200 degree heat/UV-resistant paint, durable steel shelves superbly crafted. Many of our features included are options with other brands, features such as the warming plate, door counter weight, heavy-duty cooking and fire grate. The Colossus heavy steel construction delivers stable constant temperatures for ease of control and excellent cooking results.
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Depth: 36″
Height: 64″
Weight: 683 lbs.
Smoker Diameter 24″ x 48″
Combined cooking area 2064 SQ. in.
Main Chamber Cooking area – 1506 SQ. in.
Firebox cooking area – 558 SQ. in.