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Smoking raw boudin
Posted on 4/16/17 at 11:48 am
Posted on 4/16/17 at 11:48 am
Want to smoke some raw boudin I got as a gift. What do I need to set my smoker for and for how long.
7
Posted on 4/16/17 at 12:24 pm to ChrisN
Not to get technical or anything, but it's my understanding that the stuffing is fully cooked before it ever goes into the casing.
Posted on 4/16/17 at 1:01 pm to Darla Hood
quote:
but it's my understanding that the stuffing is fully cooked before it ever goes into the casing.
It is, but smoked boudin is delicious.
OP, the trick is to not dry it out.
You can buy it from best stop smoked.
Posted on 4/16/17 at 1:08 pm to ChrisN
Yeah boudin is fully cooked, but I get your drift. Put it on 225 or so, and an hour is more than enough. It is very easy to overdo it and dry it out and overpower it.
On another note, boudin is very easy to make and season. We do it a couple times a year. The good thing is that it is fully cooked. So it is easy to taste and season to get it how you want.
On another note, boudin is very easy to make and season. We do it a couple times a year. The good thing is that it is fully cooked. So it is easy to taste and season to get it how you want.
Posted on 4/16/17 at 2:34 pm to ChrisN
I did the same thing while smoking ribs awhile back.
Just put it in the cooler part of the grill and don't leave it in there too long. Just wait until the color changes and it warms up. About 30 minutes or so.
I forgot about some for too long that ended up tasting like a ash tray.
Just put it in the cooler part of the grill and don't leave it in there too long. Just wait until the color changes and it warms up. About 30 minutes or so.
I forgot about some for too long that ended up tasting like a ash tray.
Posted on 4/16/17 at 3:35 pm to ChrisN
Just did it. 225 for 40 minutes. Pecan wood. Came out squirting when the casing was pierced.
Posted on 4/16/17 at 7:23 pm to ChrisN
Everything posted so far is good advice, you just want to smoke it over 200-225 heat until the skin is dry n snaps when u bite it. Easy to dry it out or make it burst open if the fires too hot
Posted on 9/2/18 at 5:17 pm to Duckhammer_77
Just did this. 30 minutes at a good low and slow smoking temp (probably anywhere from 200-250) is perfect.
Posted on 9/2/18 at 5:27 pm to Jake88
quote:
Came out squirting when the casing was pierced.
Posted on 9/2/18 at 6:08 pm to ChrisN
No such thing as raw boudin. It is fully cooked and ready to eat right out the package.
Posted on 9/2/18 at 6:42 pm to ChrisN
quote:
ChrisN
quote:
Alexandria
quote:
raw boudin
Posted on 9/2/18 at 6:55 pm to 91TIGER
I can not get over calling it Raw Boudin. Just does not sound right, Sounds gross.
This post was edited on 9/2/18 at 7:08 pm
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