Has any of you Cajun members ever hot smoked pork boudin in a Cookshack? I know it has a tendency to explode in boiling water and I think it would be wonderful smoked, but don't want to scrape it off the walls of my CS.

Also! I'll bet our Mississippi members would know how to cook boudin in a smoker. Looking forward to having some and have a good source for the raw product on my next trip to Lafayette LA.

smokemullet

Smokemullet - Though I may be wrong, I'm not sure that smoking fresh boudin links would produce good results since, in my mind, boudin is basically a rice dressing made into a sausage (I've removed it from the casing and used it for turkey stuffing in the past).

A lot of places sell "Smoked Boudin" in Cajun country and I've alway assumed that most of them smoked pork butts before cubing and grinding. This would be easy enough to do if you wanted to make your own. I've also heard that you can get good results by fully cooking (steaming) the fresh boudin first then smoking it for a limited amount of time. I don't have pecifics such as times/temps but it should be fairly easy to work out.