Thread: Smoked Sausage
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Old 03-22-2013, 09:18 AM   #1
Brad McKissick
Got rid of the matchlight.
 
Join Date: 03-21-13
Location: Mckinney TX
Default Smoked Sausage

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.
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