After church, it was too nice outside to pass up some outdoor cooking. So I fired up the smoker. I grabbed a pack of chicken thighs and some various smoked sausages. I had some Elgin, TX links from Southside Market, and some venison sausage that I had made. The chicken thighs were rubbed with Dave Klose’s Championship Poultry Rub. I used pecan and hickory wood for the smoke. I ran the pit closer to 300 degrees for this cook since I was wanting a crisper skin on the chicken. The Elgin links were done in about 45 minutes. The venison links were bigger so the went about an hour and a half. All the sausage came out juicy and with a nice snap to the skin.
Paddlin Pigs BBQ 