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Smoked garlic sausage

post #1 of 5
Thread Starter 
Hey everyone, Had some time this morning to upload the pics of the store bought garlic sausage I smoked yesterday while doing a pork tenderloin, I smoked it at 240 for about 2 hours with mesquite traeger pellets, pulled it at 190. I think it got a little over done but still tastes great and gave the skin a nice snap. I made some of Jeff's sauce and served it with pieces for a side, Enjoy!



Thanks for stopping in!
post #2 of 5
Looks good PDT_Armataz_01_37.gif but I would suggest an internal of 160 or so
post #3 of 5
Thread Starter 
Yeah thanks, I am working with out a therm with a probe to tell what my meat temps are with out opening up the smoker, I didn't think it would cook so quick, so I learned a little lesson....
post #4 of 5
Looks Great, I agree with Jerry on the temp, it would be much juicier...PDT_Armataz_01_34.gif
post #5 of 5
I also agree but most of the books I have say about 156 or so and thats where 160 is too. Smoke on and next time get a grinder and do it yourself it's much more fun and it will taste better too believe me.
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