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Divide the meat into portions and make patties, seasoning with Texas style rub.
Remove hotdogs, boudin, brats, and sausages from their packaging and set aside.
Preheat the smoker to 225-240°F and ensure enough smoking wood is available.
Smoke the brats, boudin, and sausages for about 1 hour before adding the hotdogs and burgers.
Brush barbecue sauce onto the meat about 20 minutes before they are done, except for the boudin.
For a crisp finish, move the meat to a preheated high grill 20 minutes before they are done.