Smoked sausage done right: in butcher paper, with real technique and a good rest.
Prep 25 min · Cook 226 min
Trim the smoked sausage and coat it in a dry rub, then let it sit while the smoker comes to 225 degrees.
Set it on the grate with a hardwood chunk and close the lid, keeping a thin blue smoke.
Cook low and slow, resisting the urge to peek, until the bark sets and the color deepens.
Wrap when the bark is firm, then cook on until it probes tender and hits its number.
Rest it long, wrapped, then slice or pull and serve in butcher paper.
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