When we first moved to the East Coast I saw this coiled sausage in the grocery store and knew I needed to smoke it at some point. This is that point! It’s nothing more than a mild Italian sausage that hasn’t been portioned out, so I sliced it after smoking it.
Smoke over hickory at 225º for 2 hours. You are looking for an internal temp of 165º. You’l want to take a temp at different parts of the sausage as the whole rope cooks at different speeds (at least according to my temperatures).
Below are links to some of the things I use regularly when I’m smoking bbq (and are featured in this video). The links are Amazon affiliate links, and purchases through these links earn me a small commission without you paying any more. I appreciate your support in this way!
Affiliate links of products in the video:
Fattybombatty’s BBQ Journal:
Weber Hickory Wood:
Weber Tongs & Spatula kit:
Leather Apron:
Cutting Board:
Blackstone Gloves:
Farberware Ceramic Knife: