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!
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Its grillin' time ya'll.