In the past I have just reheated smoked sausage and served it with the smoked brisket. This weekend I plan on smoking some polish/ poblano and cheese sausage that I got from Rudolph’s in Dallas.
My question is how long, what temp and what is the best wood to use? I have an off set Long horn smoker with vertical smoke stack. I have oak and pecan wood on hand.
Thank you for any help.