Pulled pork and Italian sausage

robbq · Sep 4, 2013

Last weekend I smoked a 6 1/2 pound Boston butt and pulled it. 10 hours in the WSM with hickory, then added NC-style vinegar sauce. I forgot to take pics until I had already started the shredding. It was really good.

After the pork came off, and I still had a nice hot smoker, I tried throwing on some sweet Italian sausage links and added some apple wood. I had never done those before. They were amazing! I'll do that again.

Any experience smoking other types of sausages?

el_matt · Sep 4, 2013

Every sausage can benefit from heat and smoke. Try making a fatty next time you fire up the smoker.

Matt

Smokinwright · Sep 4, 2013

Just regular ole breakfast sausage is pretty good smoked, sliced, and served on a biscuit with gravy.

Your pork looks great!

sliding_billy · Sep 4, 2013

Looks good.

Rick-in-LB · Sep 4, 2013

I did the same Sunday. While smoking up some Butt I thought I would throw on some Italian sausages while I had the time to do it. I and my family enjoyed the sausages along with the pulled pork. Don't forget the coleslaw with the meal.

Kloogee · Sep 4, 2013

Polska kielbasa was pretty good off the smoker. Brats too!

jeffturnerjr · Sep 4, 2013

Sausage is pretty hard to screw up. Boudin is the only thing I'd tell people to cook low and slow so they don't rip in half. Tasty but really messy.

Pulled pork and Italian sausage

robbq

is one Smokin' Farker

Attachments

el_matt

Babbling Farker

Smokinwright

Knows what a fatty is.

sliding_billy

somebody shut me the fark up.

Rick-in-LB

Knows what a fatty is.

Kloogee

Full Fledged Farker

jeffturnerjr

is Blowin Smoke!

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