Thread: Smoking boudin?
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Unread 06-15-2013, 03:42 PM   #4
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
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I also smoke mine indirect on the Weber kettle. And, yes, don't rush it, or it will pop, and lose all the juices. 250-300 degrees works for me.

When it is done, you ski will have a nice snap, and you can eat the whole thing, skin and all. It's the only way I cook boudin, anymore.

CD
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