This coming Saturday I have a free day, meaning no soccer with the kids. I had a friend pick up some boudin on his way though Louisiana. I'm going to be warming up the smoker for a butt, ribs, and boudin. I would like to know if anyone has had experience smoking boudin and what IT to take it to. I'm assuming that sine their are pork products, that I should take it to 180-190. This seems high but, I want to make sure there are no undercooked parts. I do appreciate any help. I will post some pics on Saturday.