Cooking Time Question

[nascar_in_tx]

Hey Y'all

I smoked a brisket and chicken a couple weeks ago, I started out well, posting pics and such, but when it was done I was sooooo hungry I forgot to post the finished product. I'll try to do better next time!!! :)

This weekend I'm tossing on a rack of baby back ribs, a rack of beef ribs and some sausage links.

I've never done sausage links before, any suggestions as to how long/temp to cook the the sausage links to? If I stick the temp probe in them, won't all the juices run out?

Thanks in advance for the feedback, pictures coming soon!!!

Thanks
Eddie

 

[bbq bubba]

Smoke the sausage at your normal temp and check em when they're brown!

 

[capt dan]

sausage links are excellent in the smoke as well as any sausage, keilbasa, hot dogs grillers ect. I do em all the time just to smell some smoke during the week!

 

[sumosmoke]

My local grocery store (Publix) has kielbasa on sale ... never tried smoking that stuff but think it might taste good with some green peppers and onions mixed in ...

 

[ronp]

Most kielbasa is smoked already I think, at least where I'm from. If you want to smoke the real thing get some polish sausage in the raw and use this. That will make your own kielbasa.