The question of sausage making and smoking temps comes up a lot. if i might , I would like to add another 2 cents. what I am going to offer is taken from technical essays , professional " meat / sausage preparers and hobbyists. Some of the newer folk may or may not be aware.When the internal temp of meat reaches 165 degrees F it stops taking smoke into the meat.It collects on the outside of the product.When meat reaches that temp it tends to stop absorbing and start repelling moisture and smoke.This is one of the main reasons it is recommended that we smoke at lower temps.Or as the old timers ( including me ) call it cold smoking .
the same goes for smoke cooking. After the brisket reaches 165 it contiues to cook but it also starts to dry out.Injecting the brisket will help but the tendency is there to dry out.
Something one of the folks said in a different thread is very important. It is not good to use 2 different woods at the same time.It is better to use apple for example then clean out and switch to whatever it is you want to use.Now if one can formulate a mixture that consistently gives them the flavor they want , great. I will for example do a pork butt for maybe 3 hours using corn cobs., switch to hickory for a couple of hours or until temp reaches 165 then stop smoke and bring internal temp to about 190. I think corn cobs from sweet corn dried the previous summer and sliced into thick coins and soaked for about 1 hour has a mellow flavor that is great with pork.As one of the other guys said I am not the sausage police , I just hope this will help our sausage making friends. By the by , I stopped in to the Butcher and Packer in Madison heights Mich yesterday. It is a clean place and the service is good.Happy sausage makin weisswurst !