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Need a Little Help Here Gang - Smoking Sausages with Pork Butt

post #1 of 8
Thread Starter 
I told my neighbor yesterday that I would be smoking some pork butts overnight tonight. I just started them; 2 in my MasterBuilt electric and one in my Weber 22.5" kettle. I think I'll probably have about 250-260° cooking temp - based on past experience - and they will go somewhere around 16-20 hours to get to that magic 200° internal temp. I'm using Todd Johnson's pellets in the MasterBuilt and hickory chunks from the supermarket in the Weber. I should get good smoke for about 3-4 hours.

Here's the question: Neighbor knows about my smoking the butts and says she has some pork sausages she'd like to add to the mix. I've never smoked sausages and know nothing about what temp to use and for how long. Is it feasible to add her sausages to either the kettle or the electric? What temp and for how long should sausage be smoked? Is there a target internal temp to shoot for?

TIA
rh
post #2 of 8
I'm no expert Rabbit and I'm sure some who are will offer their usual sound advice, but from what I've researched, sausages need to be smoked at a lower temperature like around 180-200 and to an IT of 160. Higher temps with cause the fat to render out. If I'm mistaken I hope one of the veterans here will point it out to both of us.
post #3 of 8
Thread Starter 
Quote:
Originally Posted by Jraiona View Post

I'm no expert Rabbit and I'm sure some who are will offer their usual sound advice, but from what I've researched, sausages need to be smoked at a lower temperature like around 180-200 and to an IT of 160. Higher temps with cause the fat to render out. If I'm mistaken I hope one of the veterans here will point it out to both of us.

That what I thought, too. I was afraid the temps would not be compatible. I can always do here sausages later in the MasterBuilt where I can hang them and control the temps.

I'm still on the hunt for info on smoking temps; so if anyone else is reading, please chime in.
post #4 of 8
Quote:
Originally Posted by rabbithutch View Post


That what I thought, too. I was afraid the temps would not be compatible. I can always do here sausages later in the MasterBuilt where I can hang them and control the temps.

I'm still on the hunt for info on smoking temps; so if anyone else is reading, please chime in.


If she has sausage that does not have cure #1 sodium nitrite, you will have to cook them at a high temp 250* F or more to be safe.

post #5 of 8
Quote:
Originally Posted by tropics View Post
 


If she has sausage that does not have cure #1 sodium nitrite, you will have to cook them at a high temp 250* F or more to be safe.

225 is fine. 40-140 in 4 hours or less. I have never seen a sausage that took more than 2 hours. You would have some dried out sausage at 250 or higher.

post #6 of 8

 

 

 

Quote:
Originally Posted by rabbithutch View Post

I told my neighbor yesterday that I would be smoking some pork butts overnight tonight. I just started them; 2 in my MasterBuilt electric and one in my Weber 22.5" kettle. I think I'll probably have about 250-260° cooking temp - based on past experience - and they will go somewhere around 16-20 hours to get to that magic 200° internal temp. I'm using Todd Johnson's pellets in the MasterBuilt and hickory chunks from the supermarket in the Weber. I should get good smoke for about 3-4 hours.

Here's the question: Neighbor knows about my smoking the butts and says she has some pork sausages she'd like to add to the mix. I've never smoked sausages and know nothing about what temp to use and for how long. Is it feasible to add her sausages to either the kettle or the electric? What temp and for how long should sausage be smoked? Is there a target internal temp to shoot for?

TIA
rh

She just wants them to eat right? You are not like doing some big old summer sausage or anything. I do Brats and stuff all the time at 225 for 2 hours and they are fabulous.

post #7 of 8
I would definitely defer to Timber's advice as it is based on experience. Those sausages look amazing.
post #8 of 8
Thread Starter 
I got the sausages last night. They came from a meat market that specializes in - among other things - making sausages. These are pork sausages about a foot long each and about 5/8" in diameter. I will smoke them in the MasterBuilt later.

Thanks for all the feedback. sausage.gif
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