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Smoking me a butt with sausage to go on top.

post #1 of 24
Thread Starter 
Today I am smoking a 7lb butt and some German sausage. So I got the butt in the smoker and thinking it should be done around 5 or 6 tonight. I am smoking on a masterbuilt electric smoker. Its not the best smoker but she does the job for me. So any suggestion on the sausage as far as a rub or seasoning to go on top. Also how long does it take to smoke sausage since this is my first time smoking sausage.
Edited by syncom - 6/13/14 at 6:11am
post #2 of 24
Thread Starter 

 

post #3 of 24
Thread Starter 

4 hours into the pork butt. Looking very good. Started to put the mop on. The temp is at 166. It really hasn't had a stall. At what temp does the stall usually happen at.

post #4 of 24
LOL>.....the stall will now happen any minute and last a couple hours. Murphys Law.....you mentioned stall. I would assume the sausage is fully cooked so just needs to warm up to eating temps. If raw, it must hit 165 IT to be safe for consumption. I find sausage very forgiving so it will not, usually, hit an overcooked state if you put it in to early. Most commercial links have plenty, plenty of fat in them so in the MES should be fine. With a 7 pound butt you're looking at about a 14 hour smoke, allowing for some stall and if you keep opening the door to mop.....Willie
post #5 of 24
Lookin good so far, Chef Willie give ya some great info there !
post #6 of 24
Thread Starter 

The sausage is not cooked at all. So since it is not cooked at all should I cook it inside first then put it on the smoker or could I throw it on the smoker and let it cook up to temp using the smoker. Sorry if these questions are dumb. Don't know much about sausage besides it great on top of pulled pork sandwiches. Thanks for all the advice you offer Chef.

post #7 of 24

You really don't need any rub on sausage and they will take about 2 hours to smoke at the 225-250°F you are smoking the Butt at...JJ

post #8 of 24
Thread Starter 


Ok,

Thanks Chef Jimmy J.

post #9 of 24

Just make sure the Internal Temp (IT) of the sausage to 165°F...JJ

post #10 of 24
Thread Starter 

Gotcha,

Pork butt= 200

sausage= 165

Coors Light= -10

 

How can you go wrong. mmmmmmm

post #11 of 24
Thread Starter 


So one more question. Should I take the sausage out of the fridge and let the meat get to room temp or does that not matter.

post #12 of 24
Quote:
Originally Posted by syncom View Post
 

Gotcha,

Pork butt= 200

sausage= 165

Coors Light= -10

 

How can you go wrong. mmmmmmm

 

See that! You will be losing that NEWBIE badget sooner than you thought...:biggrin:...JJ

post #13 of 24
Thread Starter 

Lmao O I cant wait.

post #14 of 24
Quote:
Originally Posted by syncom View Post



So one more question. Should I take the sausage out of the fridge and let the meat get to room temp or does that not matter.

 


Another age old question you will get multiple answers on. Some do....some don't. There is the 40 to 140 degree in 4 hours rule that many adhere to for safety. There are many who pay no heed, having grown up with various methods of preparing meat. So, since you are 'new' so to speak I would offer the suggestion you just put the sausage in cold from the fridge. It is of little matter anyway with something as small as a sausage. Many feel a large butt, shoulder or brisket should be at room temp before inserting such a large very cold muscle into a fairly low temp smoker......Willie
post #15 of 24
Thread Starter 
So my stall came at 187 I have been stuck here for o most 2 hours. Gosh but it's looking so good. More pic to come.
post #16 of 24
Yeah, the stall stinks but it's a part of Q'ing ! Your patience will be rewarded..... How long ya planning to rest ?
post #17 of 24
Thread Starter 
I plan on resting for at least 1 hour. Pending on when my wife gets here. Maybe 2
post #18 of 24
Quote:
Originally Posted by syncom View Post

I plan on resting for at least 1 hour. Pending on when my wife gets here. Maybe 2

Ok, I'd suggest closer to two if ya can IMO ! Just my 2 cents !
post #19 of 24
Thread Starter 
Yea I will have to make a beer run (the best thing) and get everything ready to go to my parents for dinner. So it should be resting for at least 2 hours. It finally broke threw the stall. It went from 188 to 195 in 30 mins. Is that good or bad.
post #20 of 24
Quote:
Originally Posted by syncom View Post

Yea I will have to make a beer run (the best thing) and get everything ready to go to my parents for dinner. So it should be resting for at least 2 hours. It finally broke threw the stall. It went from 188 to 195 in 30 mins. Is that good or bad.

Yeah, beer runs a great idea..... The rest is important IMHO, maybe the most important.... I smoked a butt last week & let er rest 4 hrs and the dang thing was bout falling apart....ya don't have to go 4 hrs but I'd sure go 2 if ya can ! Your good on your temp there, no worries ! icon14.gif
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