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.

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