Just a plain sausage I buy from our little grocery store we have in the area. They have a great butcher shop. The sausage doesn’t have much flavor so you have to do a lot of doctoring up.What kind of sausage is that on the side?
What kind of sausage is that on the side?
Almost 4.5 hours in. Wrapped in butcher paper for 1.25 hours. I’ve kept the temp at 225.I always wrap, we like the fall off of the bone and it does keep them moist. Love to hear how they turn out! Just keep an eye on the Bullseye, not as stable as the other grills.