Pork Loin and Sausage Smoke today...
SmokingMeatForums.com Top Picks
Smoked a Pork Loin and Sausage today. The Loin is for church tonight and the Sausage are for me..I took the loin to 160* then wrapped it and let it rest for a couple hours. I took it so high because You just do not know how others like it and most older folks like it well done. I used Apple Wood Chips mixed with Hickory Chips. I did not put a heavy smoke on it . I did not get a cut pic because it was cut later. It was nice and juicy . I took the sausage to 155* and it only took 2 hours. I ran the smoker at 225 to 235* and the loin took 41/2 hrs. Thanks for looking.
- 1,010 Posts. Joined 3/2011
- Location: Jacksonville, Florida
- Points: 12
- Select All Posts By This User
I have been doing the same sausage for my wife and my self and we love it she likes the spicy ones the best.O yes I read if you spray the sausage with veg oil and put some rub on them they are even better.