Elgin Sausage: direct or indirect?

WestTexan

I typically cook sausage direct and just move it around as flare-ups occur. But I have ribs going now at hour 3, with cherry and hickory smoke helping it out. If I stick the sausage on with it, how long can I expect the sausage to cook at 250 degrees? Any opinions on which tastes better with the sausage, direct or indirect w/smoke?
Thanks for the feedback.

"Sparky"

I'm not sure how long they will take indirect at 250,but I personally prefer to do them direct.I like a little crispyness to them

boston_stoker

I'm jealous. Elgin makes some great sausage.

thailandjohn

I always do mine indirect and mine take about 2 1/2 to 3 hours at 250

I think the flavor is better indirect and they are always very moist.

Eggsakley

For me the answer is direct. I like the crispiness and the reduction of fat . Elgin sausage is not the leanest stuff in the world. I doubt their sausage has changed since I lived in Austin and would get them on occasion.Sure wish I had access to some right now for the holidays.