sausage smoke

Discussion in 'Pork' started by efrain, May 12, 2012.

  1. efrain

    efrain Fire Starter

    Hi all' smoking some hot italian sausage today and wanted to know the cooking time on the links also I have some baby backs 2 and a half pounds and wanted to know if 4 hours is enough thanks
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    For the sausage it really depends on the chamber temps and if it is a fresh or cured sausage.

    The baby backs are close at 4 hours .  Some will do them 2 hrs on the smoke 1 hr in foil and another hr back on the smoke or maybe even  2 - 1 1/2 -1/2  Just keep your eye on them  when the pull back nice from the bone while foiled they are ready to be finished off.

    Hope this helps
     
  3. efrain

    efrain Fire Starter

    Thanks for the quick reply, I also hava three and three quarter lb. Butt on I timed it for 6 hours but gave it time for 7 at 225 degrees to 250 is that about right also I put it on at 10 to serve my guest at 5
     

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