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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, 02:20 PM   #1
robbq
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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Old 09-04-2013, 02:24 PM   #2
el_matt
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Every sausage can benefit from heat and smoke. Try making a fatty next time you fire up the smoker.

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Old 09-04-2013, 02:25 PM   #3
Smokinwright
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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, 02:29 PM   #4
sliding_billy
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Looks good.
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Old 09-04-2013, 02:50 PM   #5
Rick-in-LB
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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, 10:22 PM   #6
Kloogee
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Polska kielbasa was pretty good off the smoker. Brats too!
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Old 09-04-2013, 11:43 PM   #7
jeffturnerjr
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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.
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