• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Ok to throw some store bought pork sausage in my smoker along with some other things?

sinseven

Newbie
27
10
Joined Apr 30, 2010
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?

Thanks!!!!

Scott
 
Last edited:

rw willy

Smoking Fanatic
OTBS Member
796
66
Joined Feb 7, 2008
Stick one probe in the sausage.  When they're done stick it in the other meat.

All the nitrate stuff and botulisim is concerning home making and smoking procedures.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
37,465
10,338
Joined Sep 12, 2009
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?

Thanks!!!!

Scott
At those temps, you should be OK:

If the sausage wasn't cured (no nitrites/nitrates) you have to get it from 40˚ to 140˚ internal in 4 hours.

If it was cured (it probably wasn't), you don't have to worry about that danger zone time.

Either way you have to take them to at least 160˚ internal. I take mine to 165˚.

I'm thinking, put a probe in the sausage & the chicken. Then when the sausage is done, clean it real good, and put it in the Brisket, since the Brisket will take a lot longer than the sausage or the chicken.

And whatever you do, don't forget the Qview!

Bear
 

pops6927

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
7,147
1,057
Joined Jul 23, 2008
what kind of sausage did you buy?  Breakfast bulk, or little link, or Italian link, or brats?
 

sinseven

Newbie
27
10
Joined Apr 30, 2010
Some pork sausage from Whole Foods...  that's all the package said. "Pork Sausage". It's been almost 4 hours, and they've been sitting at 159 for awhile.. I'm ready to eat!!!
 

sinseven

Newbie
27
10
Joined Apr 30, 2010
Q-view to make your mouth's water...





They were great... but didn't take on as much smoke flavor as I would have expected. Maybe the casings keep it out? They were hickory smoked all 4 hours. I pulled them at 161 internal.
 
Last edited:

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
37,465
10,338
Joined Sep 12, 2009
They were great... but didn't take on as much smoke flavor as I would have expected. Maybe the casings keep it out? They were hickory smoked all 4 hours. I pulled them at 161 internal.
They look real good!

What kind of wood did you use? I like Hickory, because it makes them more smokey than Apple, Cherry, and many others.

I also make most of my beef sticks, summer sausage, and anything else I can without casings, because I believe casings do block some of the smoke from getting to the meat.

Thanks for the view,

Bear
 

wntrlnd

Meat Mopper
283
14
Joined Oct 18, 2009
oh man, that's a delicious looking Q view right there!

the slaw put it over the top!

nicely done!
 

meateater

Legendary Pitmaster
SMF Premier Member
8,984
61
Joined Oct 17, 2009
Everything looks great, you have the yard bird on the bottom, smart move.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.