SMF Premier Member
- Joined Jul 8, 2007
In a couple of weeks I'm going to be smoking some pork butts for some pulled pork and figured I'd smoke some sausage. I don't have the time to make my own but figured I'd smoke some pre-cooked like you typically find at the grocery store, like Ekrich, etc. I assume around 225 until it reaches 165 internal? For anyone that has done this, has it turned out ok? Is there another route I should take, like fresh sausage? I doubt I'll find any fresh sausage with cure, so it'll probably have to be hot smoked. Any suggestions are appreciated.