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Louann is not going to be happy with you........because I am going to blame it on you that she has to get up and feed me, NOW!
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Uh oh, I hope I'm far enough away to catch any wrath
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How many hours in the smoker did your sausage spend getting tastier?
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I smoked for 3 hours at like 125 degrees, then 4 hours between 150-180 degrees. Internal temp was recommended at 158 degrees, these hit 165-170 which seems to have been fine.