How to Smoke Sausages on an Offset Pit
Biting into an expertly cooked sausage is a thing of joy. The highly seasoned meat is a celebration of flavors. The richness of the fat content has a luscious mouthfeel. You can almost hear the snap of biting into the crisp casing. A balanced level of smoke seals the deal with a pink smoke ring and a smoky kiss.
Sausage and BBQ go hand in hand. Both are about taking the less desirable and tougher cuts of meat and creating something delicious, tender, and wonderful. That is why smoked sausages are a staple of BBQ joints across the country. Thisis especially the case in Texas, where German and Czech influences and the availability of livestock came together.
One of the stalwarts of Texas BBQis The Salt Lick BBQ in Driftwood, Texas. There they use a two-step process to cook their famed sausages. First, they gently warm up the sausage by hanging them over their open pits. Then their pitmasters finish off the sausages on the grates of the pit over direct heat (Roberts 202). Using a similar 2-step process when smoking sausages on an Oklahoma Joe’s offset pit producesdelicious results.