Prepare your smoker and get the heat to a steady 225° F. Consult your smoker’s instruction manual for specifics on your model
Remove the sausage from its packaging and place directly on the grates. There’s no need to poke holes in them, that will just allow all the delicious juices to escape
Close the smoker lid and let them smoke for about 1 ½ to 2 hours, turning them occasionally so they smoke evenly
Use a digital thermometer to check the temperature by inserting the probe in one end until it reaches the center
When the internal temperature reaches 165° F remove the sausage and serve
