- Jan 18, 2010
- 93
- 10
Hey everyone, Had some time this morning to upload the pics of the store bought garlic sausage I smoked yesterday while doing a pork tenderloin, I smoked it at 240 for about 2 hours with mesquite traeger pellets, pulled it at 190. I think it got a little over done but still tastes great and gave the skin a nice snap. I made some of Jeff's sauce and served it with pieces for a side, Enjoy!
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Thanks for stopping in!