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Smoking sausage question

post #1 of 5
Thread Starter 
I did a search on this this, but couldn't come up with a real good answer...

My wife asked if I would smoke some sausages next week. Ya know, store-bought ones. We usually grill Johnsonville Hot Italian Sausage links, but I wasn't sure about puttin' 'em in the smoker.

Will the smoke actually penetrate into the meat through the casing? If so, about what temp should I smoke at? I am assuming smoke 'til 160 internal temp? Any idea of how much time to allow?

Thanks in advance!!!!!
post #2 of 5
THe smoke should penetrate through the casing. try external temp of about 165-175 degrees and pull at either 152 internal, or within 3 hours, which ever comes first. I should have clairified first, that I am assuming the sausage was Pre prepaired. I must appologize for not considering this may be fresh, uncured. Assuming nothing more I think that Piney and travcoman have the safer answer.
post #3 of 5
If smoking uncured sausage I recommend a smoker temp of 200-225 and yes the smoke will penetrate the casing figure about 2 hours give or take
post #4 of 5
Yup, uncured sausage at 225° fer two hours er so. Good ta go.
post #5 of 5
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