Smoked Cheeseburgers!

-Start by patting your frozen chuck roasts dry.

-Fire up your pit to cold smoke the roasts. Use a small amount of coal and one piece of post oak. You want as much smoke as possible without producing heat.

-Fill a bucket with ice and place a wire rack on top. Put your chuck roasts on the rack, keeping them cool while they absorb the smoke. The key is to stay below the danger zone, which is between 40°F and 140°F. Monitor the temperature carefully and ensure they stay under 40°F.

-Let the roasts cold smoke for about an hour, then return them to the freezer to chill. Afterward, repeat the cold smoking process for another hour.

-Once finished, vacuum seal the roasts to concentrate the smoky flavor. Let them sit in the fridge overnight.

-The next day, open the roasts, pat them dry, and cube them up so they can fit into your meat grinder. Pop the cubed meat back in the freezer to chill.

-Grind the meat using a fine dia, running it through the grinder once. Then, mix the ground meat with your hands to make it a bit tacky. Weigh out 3-ounce portions and press into individual patties using patty paper. Refrigerate until ready to use.

-For the burger sauce, combine mayonnaise, spicy ketchup, yellow mustard, Worcestershire sauce, sweet relish, granulated garlic, and paprika. Adjust amounts to your liking. Mix thoroughly and set aside.

-Next, fire up your grill and griddle. Once they're hot, spray the griddle with beef spray and place two patties on it. Smash the patties down and season with Chud's Steak rub. After cooking one side, flip them onto the coal side of the grill for a flame-broiled effect. Remove from heat once fully cooked, then top with two slices of American cheese.

-Toast your buns and spread burger sauce on each side. Add rehydrated onions, pickles, and your cheese-topped patties. Add more sauce to the top bun, assemble your burger, and enjoy!

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For the Tallow Buns:

-In a stand mixer, combine the warm water, yeast, and sugar. Let the yeast bloom for a few minutes.

-Add bread flour, milk powder, and dough conditioner to the yeast mixture. Mix until a dough starts to form.

-Once the dough has formed, add beef tallow and knead for about 6 minutes until smooth. Transfer the dough to a greased bowl, cover with plastic wrap, and let rise for about 1 hour, or until doubled in size.

-Once risen, divide the dough into 90-96 gram portions. Shape each portion into smooth dough balls, seam side down. Roll until smooth and place onto a baking sheet. Cover the dough balls with plastic wrap and let rise again for 30-45 minutes.

-Preheat your oven to 350°F. Brush the risen dough balls with egg wash and sprinkle with sesame seeds, if desired. Bake for 20-25 minutes, until golden brown.

-Remove from the oven and let the buns cool on a wire rack.

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Now you're ready to make the ultimate smoky chuck roast burger with homemade tallow buns!