Picked up some beef sausage to go with a 14lb packer I'm doing this weekend. I've smoked a lot of sausage but it was always chicken/pork blend.
Anything different to do with the beef sausage? Time and temp recommendations? Looking to do some Texas 'que this Saturday.
Leverguns, 1911s and BBQ Thank God i'm American!
Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.