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Cooking Time Question

post #1 of 5
Thread Starter 
Hey Y'all

I smoked a brisket and chicken a couple weeks ago, I started out well, posting pics and such, but when it was done I was sooooo hungry I forgot to post the finished product. I'll try to do better next time!!! :)

This weekend I'm tossing on a rack of baby back ribs, a rack of beef ribs and some sausage links.

I've never done sausage links before, any suggestions as to how long/temp to cook the the sausage links to? If I stick the temp probe in them, won't all the juices run out?

Thanks in advance for the feedback, pictures coming soon!!!

post #2 of 5
Smoke the sausage at your normal temp and check em when they're brown!
post #3 of 5
sausage links are excellent in the smoke as well as any sausage, keilbasa, hot dogs grillers ect. I do em all the time just to smell some smoke during the week!PDT_Armataz_01_37.gif
post #4 of 5
My local grocery store (Publix) has kielbasa on sale ... never tried smoking that stuff but think it might taste good with some green peppers and onions mixed in ...
post #5 of 5
Most kielbasa is smoked already I think, at least where I'm from. If you want to smoke the real thing get some polish sausage in the raw and use this. That will make your own kielbasa.
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