I usually put the fatty in for about 3 hours at about 225-250*. After an hour and a half, I turn it over. Have always turned out great. And by the way, I didn't use a rub. Some others may have better info on the rub.
And speaking of time in the smoker, I use a digital (Taylor) thermometer and measure the internal temp of the sausage. About 150 - 160* will take care of the doneness queation. Good eats!!!
Rule of thumb for any ground meat product is to get the internal temp above 160*. Using a probe type thermometer is great for this. Depending on how hot your run your smoker, it can take as little as 1.5 hours or 3 hours.
Big Willy, These fatties will take care of those kind of "fatty" muchies for ya!! :mrgreen: