I made the burgers again, and found out some things that are important. In the original post, I stated, that the Jamison recipe called for the cheapest grade of ground beef....
No, no, no, and another no. The first time I made them, I had 80% ground angus beef, non-vacuum packed. The burgers were truly spectacular. The second time I made them, I used 80% ground beef, but vacuum packed. The packaging is what made the big difference. The vacuum pack of the second meat made the burgers more compact and less tender and juicy. So yesterday, I went with the non-vacuum packed ground angus and my faith in the recipe is restored.
The tweak I made was that I did not have any canned green chilis, but I did have some chipotle adobo sauce left as I used the last pepper the night before. Perfecto, I will use the sauce in the burgers. I used about 3 T worth and kept the minced onion the same as the recipe. I made more One-derful rub and coated the burgers as before. I set the smoker up the same, and after an hour they came off the grill at the perfect temp for medium rare. I had the second grill going for the corn, so I seared off the burgers for a bit of crust, toasted the buns, and was in heaven again.
Awesome burgers here is the link to the original posting. That rub is good on anything, too!
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