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

[africanmeat]

looks like a great meal

 

[7165dave]

Just make sure the fresh sausage is hot smoked. 

Whats the difference between Hot Smoked and Cold Smoked?

Dave

 

[shooterrick]

Cold smoking is done at very low temps 160F or below often used for cured sausage and bacons.  Hot smoke is your traditional at or above 200 F and you should have the fresh sausage at or above 140F in 4hrs or less.  Finish temp on the sausage should be if I remember correctly 160-165 F.  internal.  I suggest you go to the sausage forum to confirm these temps. 

 

[jetsknicks1]

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.

That looks great. I have a question on checking the temp on the sausage. Don't you lose alot of the juices by peircing the skin? Also, what kind of wood did you use?
 

 

[big bad rog]

I lost very little juice, really, only pierced 3 times. I don't think I lost that much.

My wood of choice is hickory - I really think it gives it that classic bbq flavor.