Just took these babys of the EGG and they were GREAT....and EASY!!!
I just took my sausage mixture, that I usually stuff into casings, and wrapped soaked corn huskes around it and tied the ends. I then smoked on the EGG at 225-250 for two hours, with some cherry wood. Telling you.....VERY,VERY tasty AND JUICY!!!! This will become a regular menu item, as it's easier than stuffing casings.