If a guy had

B

Beast Drinker

Full Fledged Farker
Joined
Aug 27, 2009
Messages
350
Reaction score
155
Points
0
Location
Virginia...
A pound of killer bulk homemade breakfast sausage from his old team mate's grocery store back home. How long would he cook it in the WSM when he cooks his baby backs tommorrow to obtain a proper fatty? I can't get this stuff regularly and the discovery of the brethren and the fatty has me curious as to how to do it right this is some quality sausage I do not want to fark it up. I got room for it, how do you do it, sausage, cheese, smoke? or is there more to it?
 
Use your trusty instant read thermometer and smoke it to 165 degrees (I think)
 
165 sounds right. I just put some of my favorite rub on then put it on the smoker.
 
Yeah, 165 (at least). I honestly prefer letting mine go a little longer now, but that is personal preference. Something about more fat rendering, and a bit crispier on the outside. I don't take temp anymore on them (unless they are real thick from overstuffing) I go by sight mostly now. I would definitely recommend doing by temp starting out and adjusting if you want from there.
 
Thanks guys. If I can figure out a way nobody sees me taking pics of my food, I'll try and post some. But judging from what some of the brethren call "bad" I am not so sure. We'll see how it goes LOL.
 
Beast Drinker said:
Thanks guys. If I can figure out a way nobody sees me taking pics of my food, I'll try and post some. But judging from what some of the brethren call "bad" I am not so sure. We'll see how it goes LOL.
Click to expand...


Stand up proud and take those pictures. Your family and friends will only look at you strange the first couple of times you do it. We, however, will make your life miserable for a long time if you don't post pictures.
 
BBQ Grail said:
Stand up proud and take those pictures. Your family and friends will only look at you strange the first couple of times you do it. We, however, will make your life miserable for a long time if you don't post pictures.
Click to expand...

LMAO!!! That statement is so true. My wife stills wonders why I take pics of the food :grin:

Mike
 
BBQ Grail said:
Stand up proud and take those pictures. Your family and friends will only look at you strange the first couple of times you do it. We, however, will make your life miserable for a long time if you don't post pictures.
Click to expand...

LOL I'll see what I can do. I've had problems with imageshack and photo bucket working before though.

I really appreciate that link from bbqbull After about the first 3 posts I realized that it would be plain jacked up to do too much to it. We're talking about premium homemade sausage, hell I don't put anything but a very little bit of mustard and onion on their kielbasa..... That's what I'm doing. shape her up and smoke it.
 
BBQ Grail said:
Stand up proud and take those pictures. Your family and friends will only look at you strange the first couple of times you do it. We, however, will make your life miserable for a long time if you don't post pictures.
Click to expand...

So true...so true! :twisted:

Now my wife looks at me funny when I DON'T take pics...go figure...:rolleyes:
 
hmm note to self next time I guess I'll use that handy road map thread. That bugger has a guide to most of my questions. I'll save bandwidth for important stuff.

This board really has a lot of stuff on it. I like.

thanks,

Jake
 
Ignore those folks that would stare funny at you, if you do a great job, you oughta be proud, if you fark it up, then how can we help you fix it in the future.

As for the fatty, if it is real good sausage, give it a very light dusting, if at all. I take my mother rub and add dry mustard to it and it makes a nice pork rub.
 
capri man said:
i would move!!!!:eek::eek:
Click to expand...


I got a big azz cooler that I pack full of meat from their store every time I go home, maybe once a year. It's just an old school small town neighborhood grocery store, the kind that don't exist around here. It don't matter how busy they are they'll cut whatever you want to your specs oh and they are not expensive either. I am down to the last pack of breakfast sausage and last pack of Kielbasa. Still got some koegels viennas and pickled bologna, not made at their store but I buy that stuff from them too.

The fatty is going in neket.
 
You must log in or register to reply here.

Similar threads

bowhnter
Thirdeye’s triple meat, and a couple fattys.
2
Replies
20
Views
1K
HogGrog
HogGrog
cayenne
FIRST COOK on the new Offset Smoker!!! Pictures and comments...
2
Replies
22
Views
878
Bury Me In Smoke
B
Groundhog66
Baby Backs for a change (recent cook)
Replies
11
Views
620
ssv3
ssv3
Moose
BIL Wants to Buy a Pellet Smoker – Suggestions?
2
Replies
36
Views
2K
Rebel78
R
J
Shout Out to Oak & Anchor BBQ!
Replies
5
Views
824
jjdbike
J
Back
Top