Smoked Sausage

Just got several flavors from Rudolph's ... cooked the first batch between 225 and 250 for little over 2 hours. Turned out pretty good. I'm going through about 12 different Sausage providers trying to find one that has good flavor and wont break the bank.

GMDGeek said:

Just got several flavors from Rudolph's ... cooked the first batch between 225 and 250 for little over 2 hours. Turned out pretty good. I'm going through about 12 different Sausage providers trying to find one that has good flavor and wont break the bank.

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thats fine for cooking it

but if he means smoking it, if its fresh sausage, then smoking is typically done at about 160-200F and he has to make sure the sausage has curing salts in it to prevent spoilage.

Just to be clear...

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.