Directions

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1. Place eggs in a small saucepan and cover with cold water.
2. Bring water to a boil.
3. Cover pan with lid, and reduce heat. Simmer for 12 minutes.
4. Transfer eggs to bowl and rinse under cold running water until eggs are no longer warm.
5. Drain and reserve in refrigerator.

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1. Preheat smoker to 250° degrees Fahrenheit/120º Celsius.
2. Combine pork sausage, garlic, parmesan cheese, and Rub Some Butt BBQ Seasoning in the mixing bowl.
3. Mix well.
4. Divide mixture into 4 equal parts, and roll each into a ball.
5. To form the Scotch Eggs, flatten a ball and place a peeled egg into its center and press the sausage around the egg until you have completely cover the egg. The thickness of the sausage layer should be uniform.
6. Repeat steps 5 and 6 with the remaining sausage balls and hard boiled eggs.
7. Place the Scotch Eggs on a tray and dust well with the granulated garlic.
8. Place each Scotch Egg in the smoker and cook for approximately 2 hours, rotating as needed so they brown and cook evenly.
9. Transfer to a platter and serve immediately or chilled the following day.