Smoked sausage and peppers is always a great combination. If you are feeling adventurous try it Oklahoma style and add some chunks of bologna as well. Many folks may already do something like this on the grill or even in the skillet but using my original rub (Purchase formula here | Purchase bottled rub) for the seasoning and cooking it in the smoker for a couple of hours will really kick up the flavor.
Prep Time: 25 minutes
Cook Time: 2 hours
Smoker Temp: 225°F
Meat Finish Temp: N/A
Recommended Wood: Pecan, cherry or apple (fruit woods work great)
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.