Hickory Smoked ABT's & Hot Links

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Master of the Pit
Original poster
OTBS Member
Jun 29, 2006
Peculiar, MO
Hot! 92°, humid. Breezy. Wifey request for ABT's.
Fired up the GOSM with hickory chunks for smoke. Best it could do was 250° sitting in the sun. Loaded in ABT's stuffed with chive/onion cream cheese with shredded Colby & Monterey Jack mixed in, and a dozen Earl Campbell's Hot Links. Hot links make good sammies! And Earl's have good heat.
Here is what they look like smoked -


man that looks awesome mike. i can't even find earl's stuff here or v&v brand. the only thing anywhere here is eckerd polska kielbasa(yuck-too much fat) or summersville bratts. did ya make the abt rack ??
Looks good Mike. I will agree that EC does make a good hot link, just slice long ways, slap them on your bead of choice, pour your favorite q sauce on, and dig in my friend.
Man that looks good, that's the kind of stuff you just put on a paper plate and sit next to you while you're watching a movie on the TV. Once again job well done. (drooling all over myself)
Nope, it's laser cut from stainless. Someone posted a link.
It would be better if cut with a water jet cutter, cleaner, smoother cuts.
These were smoked at 235° for 2 1/2 hours. Usually 2 1/2 to 3 hours at 225°is plenty for ABT's. Make sure the bacon is done on ABT's. I think 1 to 1 1/2 hours at 225° on the hot links would work.
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