Boudain and hot links

[EZ Smoker]

I saw CRG's boudain and couldn't resist getting some for myself.   They sell it at the local grocery stores here, so I picked some up last night.  I didn't really know what to do with it, but I thought it should be pretty easy.   Then... tonight I found some uncooked hot links, and I've been looking to try some of those in my smoker.

So... my questions:  Can I cook these together?   Recommended wood?   How do I know when they're done?   The boudain's packaging says cook to 165.  Any thoughts?  Thanks.

[classicrockgriller]

I usually include mine with other things I am smoking and add them on the top shelves

and let them ride thru 3 hours of smoke or so.

I have used oak, pecan, hickory, mesquite,and apple and they all taste good to me.

After the smoke and they cool down just a bit, you will want to slice the casing and remove the

goodies out or just let the casing stay on the boudain and kinda pinch the boudain out.

They are also like cheese and pulled pork. If you smoke them, let them cool and wrap and set in

fridge a day or two, the smoke taste gets better. If they are cold, slice the casing and remove

before warming in the nuker.

You can smoke the hot links and boudain together, just need to finish the links off on a grill, under

the oven broiler, etc.

The brands you probably have a choice of getting are D J's, Cajun Hollar, or Zumo's.

D J's is my fav.

[Habanero Smoker]

If your uncooked links are uncured, make sure you keep the cabinet temperature at least 225°F.

[EZ Smoker]

Thanks for the help.  I'll be putting them on in a few minutes.   Going with apple.

Is there anythign special I should look for to know when they're done?   I'm figuring that when they're ready, they'll look like it.

btw, this is my 100th post on the forum.   I think that means I'm not a newbie anymore.

[classicrockgriller]

Turn your Boudain links 1/2 turn, half way thru the smoke.

[EZ Smoker]

Thanks.   I took your advice and went out and turned them at the halfway point.   The boudin was very good.  The hot links weren't bad, but I was hoping they'd be better.   They tasted a lot like the hot breakfast sausage you can buy at the grocery store.   We took the meat out of the casings to mix with rice later for a nice lunch.   

[DTAggie]

Hope you had a cold one, now a Jr.Member!  Keep smokin'

[classicrockgriller]

I smoke 30 links of Boudain in the Big smoker and only ate 4.

Rest got vac sealed.

that drives the smoke home.

I have something I have been thinging about that I am gonna try

on this batch of smoked boudain.

Keep a look out for the "Boudain Dog" and "Boudain-on-a-Stick"

[azamuner73]

How about a Boudain gyro?