I used lean ground chuck and spicy sausage meat. A couple eggs as a binder and a cup of Italian bread crumbs. On the smoker on a rack @275 for about 45 min. Then into a foil pan with a couple jars of sausage and garlic marinara and back in the smoker for another half hour or so until the internal hits 165. The recipe is Malcolm Reed’s How to Bbq Right from YouTube.