Today is Brisket and Fresh Hot Italian Sausage Day (Q-view)

Discussion in 'Beef' started by big bad rog, Nov 27, 2011.

  1. big bad rog

    big bad rog Fire Starter

    I should probably have to re-up my membership card. I haven't smoked meat in 5 weeks. Sorry.... I've just been busy and smoking is a full day commitment. 

    Anyway, kinda pumped today. I've got a 5+pound flat brisket in the smoker, now wrapped for a little while but still needs heat to get it up to 205. Just put in 2+pounds of fresh hot italian sausage. I wasn't planning on it originally but it just looked so good in the butcher case yesterday.

    Presently, smoker is stable at 225, Slight chill in the air. Great day to smoke some meat.

    Now, I haven't hot smoked fresh sausage before but I figure, if I've eaten it, I can cook it. Going to judge it when it hits an internal temp of 165 and go from there; either go a little longer, or finish on the grill. I've seasoned approx. 1/2 with bbq rub and left the other side without. Figure the sausage is seasoned anyway.

    Here are some pics. Please offer some advice on the sausage smoking please.

    [​IMG]

    [​IMG][​IMG]
     
  2. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Just make sure the fresh sausage is hot smoked.  [​IMG]
     
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    Ah man here I though you were mixing up a batch of Italian sausage. Oh well the brisket and the sausage look great so  far. I love  sausage cooked on the smoker.
     
  4. frosty

    frosty Master of the Pit

    Looks good so far![​IMG]
     
  5. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    looks like a great start !!
     
  6. smokininidaho

    smokininidaho Smoke Blower

    That sausage looks great! You should smoke a few green peppers if you have them to go along with the sausage. I love italian sausage.
     
  7. raptor700

    raptor700 Master of the Pit OTBS Member

      You have the right idea on the sausage 

                      [​IMG]
     
  8. sonnyhad

    sonnyhad Fire Starter

    Let us know how the sausage turns out!! Oh and, How are smoked green peppers, do that take on a smoke flavor too?
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a great meal!
     
  10. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    Looks good so far man, can't wait to see the end result! be sure to include lots of picsThumbs Up
     
  11. smokininidaho

    smokininidaho Smoke Blower

    Smoked green (bell peppers) are great and they take on the smoke flavor just fine. I just cut off the stem part, clean out all the seeds and then place the open end down on the smoker an hour or so at 225 and they are done to my taste. Great with italian sausage on a hard roll.
     
    Last edited: Nov 27, 2011
  12. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    I agree I love smoked bell peppers. I usually stuff mine with some mild sausage and cream cheese :drool
     
  13. big bad rog

    big bad rog Fire Starter

    Thanks for the support guys! All the food is done and it was delicious

    I checked the sausage at 165. I wanted to cook it more - I like my sausage more well done.

    I checked again at 175 and decided to let it go to 185.

    Pulled at 185. The casing was to my liking but the meat was a little overcooked to my taste,

    Next time I'm going to pull at 175.

    Not only did I like it, but my wife did too. That's good news for a few reasons, which I'm sure you can all understand.

    Now onto some leftover pecan pie for dessert.

    [​IMG][​IMG][​IMG][​IMG][​IMG]
     
    shooterrick likes this.
  14. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    just simply great!
     
  15. Good lookin' meal there. Good job on the sausage and brisket. [​IMG]

    Steve
     
  16. [​IMG]

    Awesome! Everything looks great!
     
  17. raptor700

    raptor700 Master of the Pit OTBS Member

    The sausage looks fantastic!!

    Brisket too [​IMG]
     
  18. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    What they all said................[​IMG]

    Whats that in the sausage? ..... I need to make some italian... I have a recipe I tried and it tastes just like the sausage you get at the fair... Its pretty good

    Happy smoking

    Joe
     
  19. big bad rog

    big bad rog Fire Starter

    Hey Joe - I didn't make the sausage, I bought it.

    I did ask the butcher about it though. All I know is that it was beef and pork, with pepper, crushed red and black, inside of a natural casing. Love the natural casing "snap." It was about 1.25" in diameter. AND VERY, VERY TASTY.

    Here in Jersey we see all types, I prefer the Hot and the Fennel Seeded, although this was my first time hot smoking sausage, so easy and tasty that there is no reason not to throw it on and include it often. I know my friends will love it when I break it out at our next BBQ.

    BBR
     
  20. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Awesome plate!!

      Craig
     

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