recently went to Dallas with my wife for a couple of days and was able to visit "Sonny Bryans" on Inwood.
started to eat the brisket and the pulled pork, but once I tried the sausage....WOW.
cannot wait to try sausage in my smokette. I'm not sure how or where to start but a search didn't really come up with much in the 008 catagory.
would appreciate any tips or suggestions. Im trying to figure out if I should "cold smoke" the sausages and then cook them a seperate way or just put raw sausages in the smokette and cook/smoke till it reaches the desired internal.