Caribou Gear Tarp

What's on the smoker today?

Been making sausage out of weekends big batch of grind. So far did a experimental batch of buffalo wings brats (elk/pork) seasoned with spices and Frank's then high temp Bleu cheese. Turned out pretty tasty and like a mild chicken wing, next batch will get little more heat. Just pulled 25 pounds of smoked polish sausage (extra garlic) off smoker, it's turned out perfect and tasty just needs to firm and cool. Only thing left is big batch of summer sausage but that's on hold few days.IMG_20230228_142802.jpg
 
Rubbed it then smoked at 250 degrees till it hit 165 internal temp (almost 5 hours). Then I put it in a pan with some Au jus covered with foil and took it out at when it reached 203 (3 hours).
Any special rub?
 
Gotcha. Wonder how it would be just using the package then comes with it and some pepper. May have to try it sometime.
 
Been making sausage out of weekends big batch of grind. So far did a experimental batch of buffalo wings brats (elk/pork) seasoned with spices and Frank's then high temp Bleu cheese. Turned out pretty tasty and like a mild chicken wing, next batch will get little more heat. Just pulled 25 pounds of smoked polish sausage (extra garlic) off smoker, it's turned out perfect and tasty just needs to firm and cool. Only thing left is big batch of summer sausage but that's on hold few days.View attachment 266638
I’ll be over later today, thanks.
 
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