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Unread 03-24-2014, 04:00 PM   #4
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Join Date: 09-09-13
Location: South FL
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I use smoked sausage (precooked) and just throw it on about 20 min before the meat comes off. I usually put it on the pit though. I like to let it get hot enough to leak out some of the grease. But with precooked as long as its warm its good to go. If you go the route of raw youll want to bring it to a IT of 165 degrees.
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