Beast Drinker
Full Fledged Farker
- Joined
- Aug 27, 2009
- Location
- Virginia Beach, Va
A pound of killer bulk homemade breakfast sausage from his old team mate's grocery store back home. How long would he cook it in the WSM when he cooks his baby backs tommorrow to obtain a proper fatty? I can't get this stuff regularly and the discovery of the brethren and the fatty has me curious as to how to do it right this is some quality sausage I do not want to fark it up. I got room for it, how do you do it, sausage, cheese, smoke? or is there more to it?