Smoked garlic sausage

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

sloweredcivic

Smoke Blower
Original poster
Jan 18, 2010
93
10
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!
 
Looks good
PDT_Armataz_01_37.gif
but I would suggest an internal of 160 or so
 
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....
 
Looks Great, I agree with Jerry on the temp, it would be much juicier...
PDT_Armataz_01_34.gif
 
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky