The Texas BBQ Forum

I’m assuming that the temp is the same in order to take it off the smoker? I’m thinking about making a batch or two of it which is why I asked the question. I’ll judge from the flavors I did with the last batch to come up with my favorite to do.

I should have done a better search for the answer first. For those wondering it does not. Here’s the best explanation I found on it plus Canadian bacon.

https://chicolockersausage.com/2011/12/ ... ifference/

Hope it helps someone.