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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 09-04-2013, 01:20 PM   #1
is one Smokin' Farker
Join Date: 06-03-12
Location: Westborough, MA
Default Pulled pork and Italian sausage

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?
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LBGE, WSM 18.5, Smokin-It Model #1, Napoleon Prestige Gas Grill, MHP Grill, [COLOR="purple"]Purple[/COLOR] and [COLOR="red"]Red[/COLOR] Thermapens
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Old 09-04-2013, 01:24 PM   #2
is Blowin Smoke!
Join Date: 12-08-09
Location: Turlock, California

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

"Grandpa, you make the best meat, EVER!!"
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Old 09-04-2013, 01:25 PM   #3
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Join Date: 07-18-13
Location: Iowa

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

Your pork looks great!
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Old 09-04-2013, 01:29 PM   #4
somebody shut me the fark up.

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Join Date: 08-27-13
Location: Princeton, TX
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Looks good.
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Old 09-04-2013, 01:50 PM   #5
On the road to being a farker

Join Date: 07-10-09
Location: Long Beach CA

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.
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Old 09-04-2013, 09:22 PM   #6
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Join Date: 09-05-12
Location: Midwest

Polska kielbasa was pretty good off the smoker. Brats too!
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Old 09-04-2013, 10:43 PM   #7
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Join Date: 08-20-13
Location: Odessa, TX

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.
Husband, Father & Pastor. UDS, offset stick burner. Cook KCBS, & Lonestar BBQ Society.
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