- Jun 2, 2022
- 32
- 12
Sorry bout that. The brisket/jalapeño/cheese came out great as usual. The all pork, green onion sausage was just meh. I put a little more chopped green onion in the grind that it called for, but I'll be damned if I could taste any green onion flavor in it. The other thing is, i need to figure out is why the all pork sausage splits so easily when cooking it on the grill or stovetop. I keep my temps at 300 or less, so as not to over cook it, since i got it up to 150ish internal temp in the smoking process.Just wondering about the green onion and pork sausage you talked about over a month ago
we asked and no answer
Just wondering, that's why i brought your post back up
Thanks
David