Sausagefest

[chickendog!]

So a buddy got some links from kreuz's, and we're going to throw them in the smoker with some briskets this weekend.

I know how to smoke ribs, pork shoulders, pork butts, briskets, but for whatever reason, have never thrown sausage in there.

Any tips? Recommended time in the smoke? I think there's something about letting get to room temp and get it complete dried off...or am i confusing some other process...?

Thanks in advance.

 

[hornian]

I just get it up to 250 or so, and sausages take about an hour. Maybe less. You can leave them on for a looooong time if you want to, though, if you're smoking them and not grilling them, they are hard to dry out.

 

[El Paso Way]

Yea, just keep them away from the hot side of your smoker. Don't let them get so hot they explode and leak all the juice out.

 

[chickendog!]

Excellent. Much appreciated.

 

[TheFied]

So raw sausage is good at 250deg for 1 hour?

 

[alden]

Pretty much done in an hour. I usually do mine at 225 for an hour, maybe a little longer if convenient. I love cooking sausage because it's so easy.

 

[Basketball Jones]

Darn. I thought this thread was about a sequel to "Beerfest"

Das Boot!!!

 

[flaco]

In reply to:

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[chango]

you and your buddy should invite a bunch of other guys over.