Overview

Smoke‑kiss boudin with a gentle snap and steamy rice interior—warmed through, then finished for a light crisp without blowing the casing.

Ingredients

• 2 lb (900 g) boudin links, 1–1¼ in (25–32 mm) diameter
• 1–2 tsp (5–10 g) neutral oil, optional, for final crisp
• Light mustard, hot sauce, and crackers for serving (optional)

Equipment

• Offset, kettle, or pellet smoker with two‑zone capability
• Instant‑read digital thermometer (probe or pen‑style)
• Small water pan (optional, for stability/humidity)
• Wire rack and sheet pan for staging
• Long tongs
• Butcher paper for holding

Wood

Pecan (with optional small accent of apple)

Time & Temp

Time & Temp
Smoke temp: 235 °F (113 °C)
Target internal: 155 °F (68 °C)
Approx duration: 0.75 hours

Why Boudin Belongs on the Pit

Louisiana boudin is usually sold fully cooked, packed with pork, rice, and aromatics. On the smoker, you’re not cooking it from raw—you’re gently reheating to serving temperature and adding clean wood flavor, then crisping the casing just enough for a pleasant bite. The trick is low, steady heat and a quick finish so the casing doesn’t burst and dump juices and rice.

Sourcing and Safety

Check the label. Most boudin is fully cooked/ready‑to‑eat and only needs to be reheated. If you find raw/fresh boudin, treat it like raw pork sausage. For fully cooked boudin, warm to an internal 150–160°F (65–71°C). For raw boudin, cook to 165°F (74°C) measured in the center of the thickest link. Keep raw and ready‑to‑eat links separate, wash hands and tools, and never leave boudin in the 40–140°F (4–60°C) zone for more than 2 hours total.

Fire Setup

Run a clean, low fire at 225–250°F (107–121°C) with a mild wood. Use a two‑zone setup: indirect heat for warming, then a small direct zone for a brief crisp. On an offset, park links on the grate farthest from the firebox or on the upper rack. On a kettle, bank coals to one side with a drip pan on the cool side. A small water pan helps stabilize temps and humidity, which keeps casings supple early in the cook.

Recommended Wood

Pecan is classic and gentle, adding a nutty sweetness that plays well with pork and rice. Post oak or a light hand of apple also work. Avoid heavy doses of mesquite; it can overpower delicate spice blends in boudin.

The Method: Warm, Then Crisp

Set the pit at 225–250°F (107–121°C). Place links on the indirect side, not touching, and let them warm until the internal is 150–160°F (65–71°C). Expect 30–60 minutes for standard 1–1¼ in (25–32 mm) diameter links. Rotate once for even rendering. You’re looking for a dry, taut casing with light bead‑up of fat on the surface. When internal temp is reached, move the links over direct heat or a hotter grate (375–425°F / 190–218°C surface temp) for 45–90 seconds per side to gently crisp. Keep the lid open and turn as needed—color should deepen to golden with a faint blister, not split. Pull and rest 5 minutes before slicing or serving.

Doneness and Checks

For fully cooked boudin: target 150–160°F (65–71°C) internal; the rice should steam when cut, and juices should run clear without pooling. For raw boudin: confirm 165°F (74°C) in the center. A properly finished casing feels tight but not ballooning. If a link begins to swell aggressively, shift it to a cooler zone immediately to avoid rupture.

Serving and Holding

Serve whole with mustard and crackers, or slice into ¾ in (2 cm) coins. For a crowd, hold finished links wrapped loosely in unwaxed butcher paper in a warm zone at 140–160°F (60–71°C) for up to 1 hour. Avoid sealed foil holds—they steam the casing and soften your crisp. Leftovers should be cooled to below 40°F (4°C) within 2 hours, stored up to 3–4 days, then reheated to 165°F (74°C).

Troubleshooting: Prevent Bursting

Bursts come from rapid internal steam expansion or aggressive radiant heat. Keep your pit under 275°F (135°C), start indirect, and give links space so heat circulates evenly. Don’t pierce casings before the cook—punctures bleed fat and moisture. Use a water pan or the upper rack on an offset to soften early heat. Finish hot and fast, then off the fire to rest.

Notes

• If your boudin is labeled raw/fresh, cook to 165°F (74°C) internal; do not rely on color.
• Typical warm‑through time is 30–60 minutes at 225–250°F (107–121°C); very thick or chilled‑hard links may run closer to 75 minutes.
• Finish crisp over direct heat for 45–90 seconds per side; keep the lid open to avoid overpressure and splitting.
• Avoid pre‑pricking casings; it causes moisture loss. If a link dangerously balloons, one pin‑prick can save it—expect some juice loss.
• Hold finished links at 140–160°F (60–71°C) for up to 1 hour; refrigerate within 2 hours and reheat leftovers to 165°F (74°C).