I want to smoke some BBq sausage in my smokette. It'll be store bought (Chappell Hill). I just need to know what temp and a ballpark on how long. Thanks.
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Good morning slade,
Here's a link for smoking sausage "fatties" with cooking times, temps and tips. Hope it is of some use to you: http://playingwithfireandsmoke.blogspot.com/1991/03/sausage-fatties.html
Good luck! Brian
Here's a link for smoking sausage "fatties" with cooking times, temps and tips. Hope it is of some use to you: http://playingwithfireandsmoke.blogspot.com/1991/03/sausage-fatties.html
Good luck! Brian
Slade,
That's a good link. I do the fatties quite often and cook at 225 for 2 1/2 to 3 hours.
That's a good link. I do the fatties quite often and cook at 225 for 2 1/2 to 3 hours.
Thanks Brian, hadn't seen that blog. Some great tutorials there, nice photos.
Slade, are they links, brats, pre-smoked, fully cooked, logs, ???
The link is a good one for "Fatties". Don't know that they coined the phase, but who knows? Lots of folks, like Joe Ames here on the forum, I think they do fresh sausage they take to 170.
I think fatties, go to 160 internal as the recommend temp for pork, 170 is too high and is getting close to drying out.
So, somewhere between 160 and 170.
...but HEY that's just me.
Slade, are they links, brats, pre-smoked, fully cooked, logs, ???
The link is a good one for "Fatties". Don't know that they coined the phase, but who knows? Lots of folks, like Joe Ames here on the forum, I think they do fresh sausage they take to 170.
I think fatties, go to 160 internal as the recommend temp for pork, 170 is too high and is getting close to drying out.
So, somewhere between 160 and 170.
...but HEY that's just me.
Chappel Hill sells a lot of precooked/smoked sausage around Houston.
If these are precooked,they just need to come to a glisten.
About 145� internal.
If you are wanting to add more smoke,cook down around 180�.
If you just want to finish them,225� works.
Maybe 45 mins + at 225�.
If they are fresh Texas "hot guts",we cook 200�-225� to about 155� internal.
Hope this helps a little.
If these are precooked,they just need to come to a glisten.
About 145� internal.
If you are wanting to add more smoke,cook down around 180�.
If you just want to finish them,225� works.
Maybe 45 mins + at 225�.
If they are fresh Texas "hot guts",we cook 200�-225� to about 155� internal.
Hope this helps a little.
Thanks everybody,
Tom that's what I needed to know. Thanks.
Tom that's what I needed to know. Thanks.