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Started By
Message
Gonna Smoke Some Boudin on the BGE
Posted on 11/6/15 at 2:38 am
Posted on 11/6/15 at 2:38 am
There's a place by the house that sells it ready to eat or frozen. Since I'm gonna smoke it on the BGE, do I need to buy it frozen? About 275 degrees for 30-45 minutes?
5
Posted on 11/6/15 at 4:16 am to LateArrivalforLSU
Why would you need it frozen?
Posted on 11/6/15 at 5:40 am to LateArrivalforLSU
You can look at it 2 ways. With fresh boudin you're just heating it up and hoping it takes some of the smoke. With frozen you'll be using the smoke to thaw and heat it up so you'll probably get more smoke taste. I did it with fresh once and I think I smoked around 275 until the skin got crispy.
Posted on 11/6/15 at 7:20 am to LateArrivalforLSU
Getting ready to purchase a BGE, I smoke a lot of meats, brisket 3/4 times year plus other cuts, do you have the large or XL? Prob going with XL
Posted on 11/6/15 at 8:13 am to LateArrivalforLSU
Thawed, 90 minutes @ 225
Posted on 11/7/15 at 12:23 pm to LateArrivalforLSU
Gettin close...
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