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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-25-2010, 05:33 PM   #1
kgoings
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Any suggestions on store bought brands? Do you buy them pre-cooked, what temp do you target?
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Unread 03-25-2010, 07:24 PM   #2
Bigdog
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We have had many such discussions on hot links. Here is just one of them. http://www.bbq-brethren.com/forum/sh...ight=hot+links

Most of us don't like the store bought ones. I cook them for about 1-2 hours at 225 because I throw them on all over the place in the smoker to use up the last available spaces so temps can very greatly in a vertical smoker like I use. I just pull them when the look done.
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Unread 03-25-2010, 07:52 PM   #3
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Yesterday it was all about curing, today it's all about Hot Links!
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Unread 03-25-2010, 08:50 PM   #4
Desert Dweller
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Ground Pork of any type, 165 degrees for me.
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Unread 03-26-2010, 02:34 PM   #5
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I buy hot Italian sausages then dip them in Buffalo sauce then smoke em
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Unread 03-26-2010, 02:37 PM   #6
BBQ Grail
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Quote:
Originally Posted by Bigdog View Post
I throw them on all over the place in the smoker to use up the last available spaces so temps can very greatly in a vertical smoker like I use. I just pull them when the look done.
Do sausage get space priority over SPAM in your pit?

Bigdog has it correct for me too!
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