Originally Posted by Brud
man those are nice.
What was the cooking process?
Was it timed or did you use an internal
The meat and fat looks like it's full of moisture.
My smoking times start at 130* then bump up from there. my TSM smoker controller is digital but just temp, has no PID function but i'm working on that.
130 for 1.5 hours
140 for 2 hours (no smoke)
150 for 3 hours (smoke)
160 for 2 hours (check meat IT) might have a stall here around 130 ish IT
165 for 2 hours (re apply smoke) IT of meat should be around 140)
170 until meat IT is around 150-151 pull, dunk in just cold tap water for a few seconds pull and hang, they will IT at 152 by themselves.
TRY NOT TO EXCEED A SMOKER TEMP OF 170 or you can risk the fat-out.
I dont probe any of my sausage, probing can cause fat cavitation at the probe end and give false readings. I do use a thermapen inserted from the top down to check meat IT.