To start....What a pain in the ass! Keeping swine out of the whole menu and staying traditional with Merguez I used lamb casings. Everything other than getting the casing on and occasional bursts went smooth. Traditional merguez plus crushed pine nuts and dried mint. On the smoker at 250 then ice bath then grill. Froze the rest which was the majority due to guests arriving tonight. Serving to guests with a brisket I started last night. Brisket finished sooner than normal for a 13 lb'er but we shall see. It's been resting for 3 hours now in a cooler. Pics to follow...
