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Multiple Meats and Times...Please Help

post #1 of 7
Thread Starter 
Ok really need some guidance here

I am having about 15-20 people over to watch the Houston-Oregon and North Texas-Oklahoma game

This is what I plan to cook. about 4-6 racks of baby backs, some sausages and 1-2 boneless whole turkey roasts

for the ribs i am going about 2.5 on smoke 2.5 off in the oven or whatever is necessary.

How long do just sausage links and boneless roasts need and at what temp to get them done at the same time

Trying to smoke the turkey and sausage while the ribs finish in foil in the oven.

Also all the sausage i see at my market and wally world is already smoked. am I missing something

any help would be much appreciated
post #2 of 7
Pre-cooked sausage is around 1 to 1 1/2 hours. I think around 160 internal.
Non cooked can be 3 to 3 1/2. Atleast in my smoker.
post #3 of 7
Turkey should be cooked to 165F. Fresh pork to about the same.

Hope this helps!

Take care, have fun, and do good!


post #4 of 7
Better off cooking to temperature and not time. As Meowy said 165 works for turkey. A whole breast takes me about 2/12 hours at 300-325. No need to cook poultry lower as the skin just gets rubbery. I would suggest brining it first.

You could use italian sausages as they are not smoked beforehand. They come out real tasty too!
post #5 of 7
I agree, try fresh, uncooked sausage, any style and smoke to 160*..you'll love em. Did a turkey roast recently, cooked to 165* and spritzed with apple juice, came out pretty good, depends on your cooker as to timing, my ECB got both of those done in 2-3 hrs at 240*...good luckPDT_Armataz_01_29.gif
post #6 of 7
Just a suggestion for the ribs... try the 2-2-1 method: 2 hours in the smoke (bone side down), 2 hours wrapped in foil with apple juice and some whiskey, then 1 hour back in the smoker to firm them up a bit. These times are just guidelines, especially the first step... watch the ribs for pull back of 1/4" to 1/2". When they get there, foil 'em. The last step is just to firm them up a bit, so it may not take a full hour. Also, if you want to install sauce on them, this is a good time to do so.

BTW, remove the membrane from the back of the ribs before rubbing and cooking...

Sounds like a good spread, good luck with it!
post #7 of 7
Thread Starter 
thanks hawg

I've been farely successful with the 2-2-1.

However with the confines of my smoker I am thinking of modifying to the 2.5-2.5 to free up space for the turkey and sausage

I know to cook to temp, but I just want to gauge the smoke time for turkey and sausage

thanks so far to everyone. it will be a balancing act for sure
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