Originally Posted by Bluesman
What temp and time for the smoke and until what internal temp? Now I need a meat grinder and a slicer. The toys never end.........NEVER
I smoke/cook to an internal temp of 150-155, with a cooker temp of around 190-200. I keep the cooker on the low side so the meat doesn't dry out. Nothing worse than cardboard-tasting sausages.
[FONT=Arial]New Braunfels Black Diamond[/FONT]
[FONT=Arial]Backwoods Patio Smoker[/FONT]
[FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT]
[FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]