The Second Run

[gmbrown]

I decided that last weekend's run was going to be Boston butt for pulled pork. but based on a lot of factors, I ended up needing most of Saturday for them to brine, so I decided to do some fresh Polish sausage from a local grocery-store chain (Hiller's, for those of you in the Detroit area--they have excellent meat). About a 2ish-ounce chunk of Steve's sample hickory went in with six of the sausages for about 2.5 hours. Came out tasting great. And a nice "kielbasa-like" color.

Having remembered the gentle correction I got after my last post, I belatedly remembered to snap a picture of a couple of them.   

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[DivotMaker]

Nice!  A "two-fer" weekend!

[restorick2378]

I decided that last weekend's run was going to be Boston butt for pulled pork. but based on a lot of factors, I ended up needing most of Saturday for them to brine, so I decided to do some fresh Polish sausage from a local grocery-store chain (Hiller's, for those of you in the Detroit area--they have excellent meat). About a 2ish-ounce chunk of Steve's sample hickory went in with six of the sausages for about 2.5 hours. Came out tasting great. And a nice "kielbasa-like" color.

Having remembered the gentle correction I got after my last post, I belatedly remembered to snap a picture of a couple of them.   

Looks good Geoff!  Did you just lay the sausages on a grate or use some sort of hook?

Rick

[gmbrown]

I decided that last weekend's run was going to be Boston butt for pulled pork. but based on a lot of factors, I ended up needing most of Saturday for them to brine, so I decided to do some fresh Polish sausage from a local grocery-store chain (Hiller's, for those of you in the Detroit area--they have excellent meat). About a 2ish-ounce chunk of Steve's sample hickory went in with six of the sausages for about 2.5 hours. Came out tasting great. And a nice "kielbasa-like" color.

Having remembered the gentle correction I got after my last post, I belatedly remembered to snap a picture of a couple of them.   

Looks good Geoff!  Did you just lay the sausages on a grate or use some sort of hook?

Rick

Just laid them on the grate. I guess I've heard of people use the hooks when they have a bunch of links connected together, or when they're doing a whole ton of sausage. I only did six of them, though, and they all fit on one grate in the #3.

[tbcop-is-smokin]

They look awesome...Polish Sausage is on my list to smoke...
I'm trying to learn everything I can about this smoking thing...
Tony