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?