Thread: Smoked Sausage
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Unread 03-22-2013, 10:57 AM   #4
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Depends on what type of sausage you're asking about: Fresh or Cured/Pre-Cooked.

I'm guessing you're talking fresh, with no cure in it. I typically smoke fresh sausage at 250* - 270* for about a 1 to 1.5 hours. You need to get it the internal temp to 155* to 165* (depending on who you ask). I throw it on after the brisket or butts come off the smoker and into the cooler for resting, so the wood is what is ever in the smoker already - usually either hickory or oak. After it comes off the smoker, let it rest for 5 to 10 mins and go.
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