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Ok to throw some store bought pork sausage in my smoker along with some other things?

post #1 of 9
Thread Starter 

I bought some brisket, chicken and ribs to smoke today and saw some great looking sausage. I figured I'd toss them in this morning and have them for lunch while the other items keep smoking all day..  then I started reading all your post on nitrates and curing, and botulisim!!!

 

I was thinking I could just throw them in there, smoke them for like 3-4 hours and they would be fine. I'll probably be running around 200-225 degrees, will this be safe and about how long will they take? I only have 2 temp probes and was going to have them in the brisket and chicken.. should i put 1 in a sausage instead and move it to the chicken after they're done.. or can I just estimate the time?

 

Thanks!!!!

Scott

post #2 of 9

Stick one probe in the sausage.  When they're done stick it in the other meat.

All the nitrate stuff and botulisim is concerning home making and smoking procedures.

post #3 of 9
Quote:
Originally Posted by sinseven View Post

I bought some brisket, chicken and ribs to smoke today and saw some great looking sausage. I figured I'd toss them in this morning and have them for lunch while the other items keep smoking all day..  then I started reading all your post on nitrates and curing, and botulisim!!!

 

I was thinking I could just throw them in there, smoke them for like 3-4 hours and they would be fine. I'll probably be running around 200-225 degrees, will this be safe and about how long will they take? I only have 2 temp probes and was going to have them in the brisket and chicken.. should i put 1 in a sausage instead and move it to the chicken after they're done.. or can I just estimate the time?

 

Thanks!!!!

Scott


At those temps, you should be OK:

If the sausage wasn't cured (no nitrites/nitrates) you have to get it from 40˚ to 140˚ internal in 4 hours.

If it was cured (it probably wasn't), you don't have to worry about that danger zone time.

Either way you have to take them to at least 160˚ internal. I take mine to 165˚.

 

I'm thinking, put a probe in the sausage & the chicken. Then when the sausage is done, clean it real good, and put it in the Brisket, since the Brisket will take a lot longer than the sausage or the chicken.

 

And whatever you do, don't forget the Qview!

Bear

post #4 of 9

what kind of sausage did you buy?  Breakfast bulk, or little link, or Italian link, or brats?

post #5 of 9
Thread Starter 

Some pork sausage from Whole Foods...  that's all the package said. "Pork Sausage". It's been almost 4 hours, and they've been sitting at 159 for awhile.. I'm ready to eat!!!

post #6 of 9
Thread Starter 

Q-view to make your mouth's water...

 

 

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009.jpg

 

They were great... but didn't take on as much smoke flavor as I would have expected. Maybe the casings keep it out? They were hickory smoked all 4 hours. I pulled them at 161 internal.

post #7 of 9
Quote:
Originally Posted by sinseven View Post

 

They were great... but didn't take on as much smoke flavor as I would have expected. Maybe the casings keep it out? They were hickory smoked all 4 hours. I pulled them at 161 internal.


They look real good!

What kind of wood did you use? I like Hickory, because it makes them more smokey than Apple, Cherry, and many others.

I also make most of my beef sticks, summer sausage, and anything else I can without casings, because I believe casings do block some of the smoke from getting to the meat.

 

 

Thanks for the view,

Bear

post #8 of 9

oh man, that's a delicious looking Q view right there!

 

the slaw put it over the top!

 

nicely done!

post #9 of 9

Everything looks great, you have the yard bird on the bottom, smart move.

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