T
tech_joshua
Guest
I have a Q feast coming up and I thought I'd throw some spicy smoked sausage in the mix. The sausage I bought is already cooked. My initial thought was low heat like 180 for 2 hours. Anyone have any pointers?
Pappy
is One Chatty Farker
I have only grilled it. I like it chared with a little black.
deguerre
somebody shut me the fark up.
I've done a double smoked sausage ~225 for an hour or so in my GOSM. It was for a recipe (Kraut, apples and smoked sausage) but as a stand alone, it was quite good.
Caslerck
Well-known member
I've also double smoked sausage, as Guerry mentioned above, then gave it a little char, diced and added to my baked beans. Mmmm.
JS-TX
is One Chatty Farker
I don't see much benefit to re-heating it at that low of temps. I usually throw some on my keg towards the end of the cook. It doesn't take long for it to be ready, especially the pre-cooked/smoked stuff.
T
tech_joshua
Guest
Thanks fellas. what about slicing it lengthwise to absorb more smoke?
It'll dry out.
toadhunter911
is one Smokin' Farker
^^^What grt said.^^^
bigabyte
somebody shut me the fark up.
Don't slice it or let it split, because it can dry out. I like double smoking it, do it a lot.
KarBQue
Knows what a fatty is.
I dont it all the time. One of my buddies loves it and I will throw some on the smoker specifically for him. It's cheap, it's easy and it's delicious!
I do switch from smoked sausage, to polish sausage and even pepper sausage from time to time.
I do switch from smoked sausage, to polish sausage and even pepper sausage from time to time.
