Originally Posted by Quint
Now that's a good idea I have an excellent German sausage place right down the street from me that makes there own sausage. Do they take just as long to smoke as the ribs of should I add them later in the smoke?
They don't take as long. You just need to get the middle up to about 160º (no longer pink.) Too long and they will dry out. You can put them on earlier or later depending on what's convenient. I've done smokes where I had something like a butt on and rotated brats in and out for about an hour at a time.