Italian Sausage Store bought : Smoker cook

[Elf@shore]

Store bought Bratts/ Italian Sausage: Pellet smoker cook.
Thinking to Smoke @ 300 .
Not sure how long Approx and to what temp?
Was going to do 1 LB or more.
Freeze what I do not eat, Im the only one eating it ?

 

[Abigail4476]

Store bought Bratts/ Italian Sausage: Pellet smoker cook.
Thinking to Smoke @ 300 .
Not sure how long Approx and to what temp?
Was going to do 1 LB or more.
Freeze what I do not eat, Im the only one eating it ?

Elf, for brats go with 225 or so and 2 hours to get them all the way done.

You can also smoke them just long enough to get the flavor, so maybe an hour? and cut a slit down the middle or spiralize so you get more smoke flavor everywhere. Toss them in a pan or in the oven to finish off.

 

[Abigail4476]

Store bought Bratts/ Italian Sausage: Pellet smoker cook.
Thinking to Smoke @ 300 .
Not sure how long Approx and to what temp?
Was going to do 1 LB or more.
Freeze what I do not eat, Im the only one eating it ?

I've gotten into the habit of cooking some big batch or pot of something about once a week, and I freeze the extra into individual serving sizes. Makes it nice and easy for later.

 

[mr_whipple]

I do brats and Italians on the pellet pooper quite often. Usually run 250-260 until they temp out and 160 or so.. usually somewhere around an hour or so. I love doing the Italians then making the standard onions/peppers/diced tomato mixture. Smoke adds a nice touch.