Freeze sausage grinder parts for 2 hours, but not electrical equipment.
Soak hog casings in cold water.
Mix brown sugar, spices, salt, and pepper in a bowl and set aside.
Cut pork into 2-inch chunks and divide into two bowls.
Grind one bowl of pork at a time in the chilled grinder, keeping the other chilled.
Combine all ground pork on a large sheet pan or bowl.
Mix peppers into ground pork with hands and add spice mixture.
Add vegetable oil to the ground pork mixture and continue to mix.
Divide the pork mixture into two bowls and refrigerate one.
Grind the pork and pepper mixture in the grinder once more and keep refrigerated.
Clean the grinder and attach sausage stuffer attachments.
Run cold water through a sausage casing and thread it onto the stuffer, tying off one end.
Run the sausage mixture through the stuffer and fill the casing, pricking any air bubbles with a toothpick.
Tie off the other end and coil the sausage if long. Chill while preparing the remaining sausages.
Preheat the smoker to 250°F using pecan or hickory chips.
For hot smoking, Place sausages on the grill over indirect heat and cook for 1-2 hours.
When the internal temperature of the sausage reaches 165°F, it is cooked through.
Remove sausage and allow to cool slightly before slicing.
Slice sausage into the desired size and serve.
Vacuum seal and freeze any leftover sausages.