There’s no need to miss out on this Renaissance Fair staple when you’re smoking on a Char-Griller! This traditionally fried delicacy is out of this world when you smoke it instead of frying it.

Instructions

1. Put 6-8 eggs in a pot of cold water. Fill until the water is 1 inch above the eggs
2. Bring water to a rolling boil. Once the water is boiling, remove from heat, and put a lid on the pot for 15 minutes.
3. After 15 minutes, place in a large bowl filled with ice and water. Let the eggs sit until completely cooled (5 min)
4. Once the eggs are cooled, peel the shells off and rinse the egg with the shell off.
5. Gently pat the eggs dry and set aside.
6. Put your ground sausage in another bowl and add 1 tbsp of your favorite sweet BBQ Seasoning. Mix thoroughly with gloved hands or a wooden spoon.
7. Grab a 4 oz ball of Sausage and roll it into a ball, then flatten with your palms.
8. Take a Hard-Boiled egg and wrap the ground sausage around the egg until the whites of the egg are covered. Repeat this process until you run out of sausage. Place the meat ball/egg on a wire rack (Safe for grilling/cooking)
9. Sprinkle 3 tbsp of your favorite seasoning evenly on each side of the scotch eggs. Let the Scotch eggs rest for an hour on the counter top.
10. While your Scotch Eggs are resting, begin pre-heating your Char-Griller to 250 degrees F with Apple wood Cherry Wood, and/or Hickory Wood.
11. After an hour, move the tray into your smoker and smoke until the sausage probes an internal temperature of 160 degrees F (60 – 90 min)
12. Once your probe reaches 160 degrees F internal at the sausage, brush on your favorite BBQ sauce and continue to smoke for an additional 10 – 15 minutes.
13. After 10-15 minutes, pull the wire rack off your smoker with the Scotch eggs and let them rest for 5-10 minutes on the counter.
14. Slice in half and serve immediately. Tastes great with hash browns, and pairs nicely with a mustard based BBQ Sauce for dipping.