Yeah, you pulled a little late in temps. They keep cooking when you pull them off.The patties were at 173 F when they came off. I think 160 is safe but I went a little higher, certainly contributed to the dryness. I also did not wrap them at the end, like is sometimes done with othe smoked meats. A couple hours but that really depends. Wild guess of 15-20% fat.
I thought about inventing BBQ sausage by adding my secret rib rub before grinding. Maybe even make links. A McRib dog in a hotdog bun sounds kinda good. They'd also be a good breakfast meat. More I think about, I'm making McRib links next time.