Giblets, good.

Mornin' i2.

I'd think the gizzards would be a little tough,if they weren't pressurecooked or simmered well first.

I take a couple pounds of livers,soak in cold water about an hour,drain and pat dry....Coat well with CS chicken rub and place in a shallow pan or on seafood grill that has been sprayed with Pam.

They can be skewered ,but I don't bother.

Cook at 200�-225� for about 1 hour or to about 125� internal.I use an oz. of hickory.

We serve with a mango and scotch bonnet rub.

Instead of making liverwurst, I smoked my Moose liver whole. Very slow, rubbed with oil, and that was pretty much it. 2 oz. hickory. Then, when she was fully cooked, I used my meat slicer and sliced it very thin and packaged for sandwiches. Awesome! Firm texture, light smoke all the way thru, and incredible sandwiches w/cream cheese and hot mustard on rye. Yowza!