Multiple Meats and Times...Please Help

Discussion in 'Pork' started by ntex46, Aug 28, 2007.

  1. Ok really need some guidance here

    I am having about 15-20 people over to watch the Houston-Oregon and North Texas-Oklahoma game

    This is what I plan to cook. about 4-6 racks of baby backs, some sausages and 1-2 boneless whole turkey roasts

    for the ribs i am going about 2.5 on smoke 2.5 off in the oven or whatever is necessary.

    How long do just sausage links and boneless roasts need and at what temp to get them done at the same time

    Trying to smoke the turkey and sausage while the ribs finish in foil in the oven.

    Also all the sausage i see at my market and wally world is already smoked. am I missing something

    any help would be much appreciated
     
  2. flash

    flash Smoking Guru OTBS Member

    Pre-cooked sausage is around 1 to 1 1/2 hours. I think around 160 internal.
    Non cooked can be 3 to 3 1/2. Atleast in my smoker.
     
  3. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Turkey should be cooked to 165F. Fresh pork to about the same.

    Hope this helps!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  4. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Better off cooking to temperature and not time. As Meowy said 165 works for turkey. A whole breast takes me about 2/12 hours at 300-325. No need to cook poultry lower as the skin just gets rubbery. I would suggest brining it first.

    You could use italian sausages as they are not smoked beforehand. They come out real tasty too!
     
  5. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    I agree, try fresh, uncooked sausage, any style and smoke to 160*..you'll love em. Did a turkey roast recently, cooked to 165* and spritzed with apple juice, came out pretty good, depends on your cooker as to timing, my ECB got both of those done in 2-3 hrs at 240*...good luck[​IMG]
     
  6. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Just a suggestion for the ribs... try the 2-2-1 method: 2 hours in the smoke (bone side down), 2 hours wrapped in foil with apple juice and some whiskey, then 1 hour back in the smoker to firm them up a bit. These times are just guidelines, especially the first step... watch the ribs for pull back of 1/4" to 1/2". When they get there, foil 'em. The last step is just to firm them up a bit, so it may not take a full hour. Also, if you want to install sauce on them, this is a good time to do so.

    BTW, remove the membrane from the back of the ribs before rubbing and cooking...

    Sounds like a good spread, good luck with it!
     
  7. thanks hawg

    I've been farely successful with the 2-2-1.

    However with the confines of my smoker I am thinking of modifying to the 2.5-2.5 to free up space for the turkey and sausage

    I know to cook to temp, but I just want to gauge the smoke time for turkey and sausage

    thanks so far to everyone. it will be a balancing act for sure
     

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