SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Today is Brisket and Fresh Hot Italian Sausage Day (Q-view)
New Posts  All Forums:Forum Nav:

Today is Brisket and Fresh Hot Italian Sausage Day (Q-view) - Page 2

post #21 of 25

looks like a great meal

post #22 of 25
Quote:
Originally Posted by ShooterRick View Post

Just make sure the fresh sausage is hot smoked.  sausage.gif



Whats the difference between Hot Smoked and Cold Smoked?

Dave

 

post #23 of 25

Cold smoking is done at very low temps 160F or below often used for cured sausage and bacons.  Hot smoke is your traditional at or above 200 F and you should have the fresh sausage at or above 140F in 4hrs or less.  Finish temp on the sausage should be if I remember correctly 160-165 F.  internal.  I suggest you go to the sausage forum to confirm these temps. 

post #24 of 25



 

Quote:
Originally Posted by Big Bad Rog View Post

Thanks for the support guys! All the food is done and it was delicious

 

I checked the sausage at 165. I wanted to cook it more - I like my sausage more well done.

 

I checked again at 175 and decided to let it go to 185.

 

Pulled at 185. The casing was to my liking but the meat was a little overcooked to my taste,

 

Next time I'm going to pull at 175.

 

Not only did I like it, but my wife did too. That's good news for a few reasons, which I'm sure you can all understand.

 

Now onto some leftover pecan pie for dessert.

 

Brisket Done.jpgBrisket Cut.jpgSausage Done.jpgSausage Cut.jpgDinner Plate.jpg


That looks great. I have a question on checking the temp on the sausage. Don't you lose alot of the juices by peircing the skin? Also, what kind of wood did you use?
 

 

post #25 of 25
Thread Starter 

I lost very little juice, really, only pierced 3 times. I don't think I lost that much.

 

My wood of choice is hickory - I really think it gives it that classic bbq flavor.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Today is Brisket and Fresh Hot Italian Sausage Day (Q-view)