Pork Sausage Links

Take your sausage links out of the refrigerator 30 minutes before smoking to take the chill off. This ensures the smoke penetrates evenly and the meat reaches the target temperature without the casing becoming rubbery.

Preheat your smoker to 250°F using Pecan or Hickory wood.

If you want a more pronounced bark, lightly brush the links with yellow mustard and lightly dust with BBQ rub.

Arrange the links in a single layer directly on the smoker grate. Ensure there is at least 1 inch of space between each link so the smoke can circulate completely around every side.

Smoke until the internal temperature of the thickest part of the link hits 160°F - 165°F.

Transfer the sausages to a platter and let them rest for 5-10 minutes before serving.