Cooking Time Question

Discussion in 'Beef' started by nascar_in_tx, May 24, 2008.

  1. nascar_in_tx

    nascar_in_tx Fire Starter

    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
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

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

    capt dan Master of the Pit OTBS Member

    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![​IMG]
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    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 ...
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    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.
     

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