Keystone
Knows what a fatty is.
- Joined
- May 1, 2013
- Location
- Ringgold, GA
Anybody tried doing it? Going to give it a go and was curious about what temps to cook at and for how long? OTG indirect with RO and some apple wood will probably be the fuel.
THE BBQ BRETHREN FORUMS
Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
Smoking boudin?
- Thread starter Keystone
- Start date
Swine Spectator
is Blowin Smoke!
Indirect on the Weber is the way to go. Too hot and it will burst on you. It dries the skin up nicely.
David
David
Tiger fan
Knows what a fatty is.
- Joined
- Mar 29, 2013
- Location
- Pearland, Texas
Be very careful smoking boudin, it is addictive as nicotine!
I also smoke mine indirect on the Weber kettle. And, yes, don't rush it, or it will pop, and lose all the juices. 250-300 degrees works for me.
When it is done, you ski will have a nice snap, and you can eat the whole thing, skin and all. It's the only way I cook boudin, anymore.
CD
When it is done, you ski will have a nice snap, and you can eat the whole thing, skin and all. It's the only way I cook boudin, anymore.
CD
Cheftiger
Wandering around with a bag of matchlight, looking for a match.
- Joined
- Sep 23, 2010
- Location
- Shreveport LA
Keystone
Knows what a fatty is.
- Joined
- May 1, 2013
- Location
- Ringgold, GA
Done deal, and all I can say is I'm gonna eat just one more and then I'm done, well maybe not, just one more...
