After the Main Smoke is Done

[Sonny Jordan]

After the main smoke of brisket, butt, ribs, etc. is over; what else has anybody tried with all that good heat?

Cheese, salmon, sasuage, what??

 

[Howard Rowe]

I usually throw in 3 to 4 pounds of sausage about 1-1/2 hours before the butts are done. Conecuh sausage, to be exact.

 

[John Mason]

I like to take the Jimmy Dean style bulk sausage, roll it in some rub and throw it on. It's great for sausage gravy and biscuits.

Or I load up a bunch of ABTs, or whole garlic heads, or artichoke tarts, or chex mix, or a pot of beans, or ... - sky's the limit.