Johnsonville Italian hot and mild smoke (qview)

[jdboes]

I was craving some smoke sausage and after some reasearch in other threads I decided to smoke some store bought itilian.

Smoking at 230F with water in the water pan.

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• jdboes
• Oct 5, 2012

They are currently in the smoker taking in all the goodness hickory smoke has to offer

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• jdboes
• Oct 5, 2012

upload more photos as the smoke goes on

 

[whtplainssmoker]

These will come out awesome.  I made some of these when I did my prime rib smoke as lunchtime snack.  My sister-in-law said she only wants her sausage this way from now on.  I turned to my brother and said "Sorry for ruining your love life."

 

[mballi3011]

Looks pretty darn good so far.

 

[driedstick]

very nice how long do you think it will take?? your going to 160 right? this is going to deffinatly be on my to do list. or are you going to smoke them for a little while and then put on bbqer??

 

[jdboes]

It took about 4 hours for the last little bit I bumped up the temp to 250F.  I took the IT up to 170F I want to be able to take them out of the fridge slice and eat them as is.  I also did not puncture the sausage skins because I had read in other posts that it could dry out the meat.  They look great and will have a slice view tomorrow when I eat a few of them.

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• jdboes
• Oct 5, 2012

 

[chef jimmyj]

Nice, I have done Jville Brats this way but need to give the Italians their shot...JJ

 

[dward51]

Yummm..... looking good.  Nice mahogany coloring on those sausages too.