Question gents...anybody done boudin on the WSM? I've got an 8 lb. Butt going on about 11 tonight for the pre game feed tomorrow, and a bacon wrapped fatty for in the morning. I typically grill my boudin but thought I might throw some on with the fatty tomorrow. Thoughts? I will post pics before game time if my wife will show me how.
Boudin on the WSM?
- Thread starter Joe B.
- Start date
jeffsipes
TVWBB Member
I throw boudin on my WSM frequently. Just cook it til it is heated through. I usually give it 45m or so when cooking at 250.
Nice thing about putting in the smoker is that you get a nice color on the casing without the casing splitting. Likewise, the smoke smell and flavor really gets absorbed. Enjoy the game.
Nice thing about putting in the smoker is that you get a nice color on the casing without the casing splitting. Likewise, the smoke smell and flavor really gets absorbed. Enjoy the game.
Awesome Jeff, thanks...my butt is sitting at 185. Had to refuel the WSM this morning as I was nearly burned out. No big deal... just threw on the fatty and I guess I'll hold off on the boudin til later. Yes the grill always busts them open, but i like a little char. Can't wait see how they come out. Running to HEB for buns and apples, (I'm going to try the candy bar stuffed apples recipe later as well)...
Brad Benski
TVWBB Super Fan
Do Y'all make your own Boudin? I've done it a few times and figured using the left over pulled pork would add another dimension of flavor to the Boudin.
From somebody that grew up in the Beaumont/Pt. Arthur area of TX.
From somebody that grew up in the Beaumont/Pt. Arthur area of TX.
I don't make it, just buy the grocery store stuff, which is not bad but certainly not primo. Took a few off a little while ago and they were awesome in the smoke. My job is gonna call for regular travel to Lafayette, LK Charles and N.O. Starting next month so I'm going to find some fresh home grown somewhere.