Smoking Boudin

Discussion in 'Sausage' started by neil, Mar 26, 2015.

  1. All,

    This coming Saturday I have a free day, meaning no soccer with the kids. I had a friend pick up some boudin on his way though Louisiana. I'm going to be warming up the smoker for a butt, ribs, and boudin. I would like to know if anyone has had experience smoking boudin and what IT to take it to. I'm assuming that sine their are pork products, that I should take it to 180-190. This seems high but, I want to make sure there are no undercooked parts. I do appreciate any help. I will post some pics on Saturday.

    Neil Copeland
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Boudin should be fully cooked before its stuffed. You should be fine with taking it to 165°. Hell, you'd probably be fine with 145° but with pork and liver, I'd probably go to 165° just to be sure.
  3. Thanks MDboatbum!! This smoke is going to put me into a coma with all of this food. I'm pumped!

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