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smoke help

post #1 of 6
Thread Starter 
Have a 4' sausage we are wanting to smoke along with brisket and pork shoulder. I've smoked in past, just to 170, and when cools it wrinkles up and skin toughens. What about smoking, cutting into 4" pieces and going into a beer bath. Works with Johnsonvilles. Thanks
post #2 of 6

I'm a pit barrel loving newbie. Have mixed veggies grilling in a basket now for 20 minutes, along with 5 brat the I've hung from the top. About to see how that's going.

post #3 of 6
What temp are you smoking at? Ideally sausage should be cooked to an internal temp of 155°± and the smoker should stay under 170°-175°. If your cooking them to an IT of 170 in a hot smoker then your loosing a good amount of fat and moisture. I guess simmering them in beer might add some moisture back into the sausage, but personally I'd rather drink the beer then cook with it.
Let us know how it turns out.
post #4 of 6

I speared and impaled them on my Pit Barrell hooks and let them hang just above my veggie basket for about 2 hours. Oh, my goodness. I will do this again. I like my veggies well-cooked but still juicy--they were perfect--and the brat was marvelous. I think next I will try some large pieces of turkey.

post #5 of 6

Sounds like you cooked it too hot. Typically for sausage you want to start your smoker temp around 130 and bring it up gradually to around 160. Once the int temp reaches 152 deg then remove and cool the sausage down immediately in a ice water bath. This will prevent the wrinkles and keep the skin from getting tough

post #6 of 6
Thread Starter 
Thanks guys. I'll let you know
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