June 4, 2013:
Took 3, 1-lb tubes of bulk sausage, rolled them each out to about 2 inch in diameter and (using parchment paper) I applied a liberal amount of Jeff’s Rub and twisted the ends of parchment paper to keep closed then pinned the ends with close pins to secure. Remove from parchment paper and smoke with you favorite wood at 225-235 or so until the internal temp gets to 165 degrees. Remove from smoker to rest for 15-20 minutes then slice and serve warm or at room temp.
Smoker is at 180 degrees on built-in thermo (it runs about 50 degrees low) which should be about 225-235 degrees. Inserted digital thermo probe and set desired internal temp, then I almost forgot to insert the oven thermo so I could check the cooker temps at the rack.
You can use any flavor / brand of sausage you like. For the smoke I used Hickory as the sausage was the mild Maple flavor and I thought I needed a stronger smoke.
Rolled out ready for rub.
Ready for a cool overnight nap in the cold box
Just loaded in the cooker.... forgot to add the oven thermo before loadng.
Cooker temp at loading Reads 180 (that makes it 225-230 with the difference in thermos)
Out for a rest then to the cold box for some of them
Ready for the wife's ladies club tonight