Quick sausage smoke

     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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: