As others have said, it should be the same amount of time, or very, very close. The exception would be when you start adding more and more and your airflow changing drastically. 2 butts shouldn’t cause this issue on anything but the smallest of Smokers though.
Smoked BBQ Sausage Recipe?
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I like to smoke some sausage with my BBQ Ribs, growing up in OK we called them TX Hot Links. Anyone recommend a good seasoning from the site that they like to smoke along side there BBQ for variety?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Austin Jonathan Joe Hell What do you guys think on this question? I’ve often had the same thought, I’d say a German sausage or jalapeno cheddar.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I don’t think I could narrow it down to one or two choices. I essentially smoke all of my sausages as I prepare them for eating using a reverse sear method. I’d agree with all of other the suggestions thus far! If I was to throw one in the ring it might be chorizo!
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I’m new to the Walton’s community, so I’m not familiar with the Walton’s spice blends. If you’re looking for the same “Texas Hot Links” I grew up with and still get from old school barbecue joints, then a “German” blend sounds like a very good start. Hot links tend to be a little heavier on the black pepper than the typical sausage (but not “smack your face” heavy–just a little heavier). Paprika also ought to be in there. Mild ones might have a little cayenne mixed in, and spicy ones most certainly have a little more. Maybe add in a little ground mustard, a little marjoram, a little cumin, and/or a little coriander, but I’d keep it simple and keep the emphasis on the garlic and black pepper. Jalapeno is fairly rare for the “standard” hot link, but many joints have a “jalapeno” link for sale alongside.
The hot link I always picture in my mind is ground on the coarse side, packed a little on the loose side, and rather greasy. I suppose the greasy part comes in as the links usually are just tossed on the pit raw instead of smoked at low temperatures like many other sausages.
I’d go with a blend of beef and pork.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
TexLaw Here are a couple of Walton’s hot link seasonings:
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I like the smoked cajun sausage blend. If you make it the day before then by the time you fire up your smoker they’ll be ready. There is a good amount of heat in this blend but it also has good flavor as well.
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