See, that's the brilliant thing about smoking: you're supposed to use the cheapest cuts of meat you can lay your hands on. As long as its got lots of connective tissue (which is usually what makes the meat cheap) then it's good for smoking. That's not to say you can't smoke a standing rib roast (lots of people do) but to me, it's all about the cheap stuff.
Sausages are a great start. I loved the smoked bratwurst I did the last time. I did a rub on them but it totally wasn't necessary, next time I'd do whatever sausages plain. Just run the smoker up to 120F, stick in the sausages, and let them go for a couple of hours.
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So what's first? Pork shoulder? Brisket? Chicken on a throne?
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You needed to find a use for the sausinges of doom anyway, since Schumie is out of it these days!
Mmm, smoked sausage!
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Sausages are a great start. I loved the smoked bratwurst I did the last time. I did a rub on them but it totally wasn't necessary, next time I'd do whatever sausages plain. Just run the smoker up to 120F, stick in the sausages, and let them go for a couple of hours.