First time smoking bratwurst in hog casings

[hangmanli]

This is the first time I’m smoking sausage in hog casings. I have about 15 pounds in my Bradley smoker (batch one of 25 lbs). The smoker has been running for about an hour at 120°. I’m using the amazing smoke tube with apple flavored pellets.

I’ve got five measuring teaspoons of cure #1 in the 25 lb batch.

I’ve done the ice bath before for sausages in fibrous casings. Am I supposed to do an ice bath for these brats in the hog casings?

Also what internal temperature should I remove them from the smoker? I know in the past that the sausage still continues to cook after removing from the smoker.

Thanks for any tips on this!

 

[smokerjim]

I would give them a bath so your casings don't wrinkle, but that's me. I would take them to 155-160 if you want them fully cooked. but that's me.

 

[Mofatguy]

I agree with smoker Jim!