Saw somewhere a video about wrapping sausage in corn husks and smoking them. Thought I'd give it a try. Had some fresh ground pork butt, seasoned with salt, pepper, cayenne, garlic, cumin, thyme & sage. Rolled in soaked corn husks, on the keg diffused @ 250* for about an hour and a half with lots of hickory for smoke. Browned up in a skillet.
Just on:
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