BBQ joint type sausages. How to smoke them?

brewerjamie15 · 08-26-2011, 08:33 AM

This weekend I have a few folks coming over and I'd like to smoke up some store bought pre cooked sausages. Perhaps ring bologna, maybe some links. I've been learning my UDS and this would be an inexpensive way to make some good eats and hone my skills on the new uds.

I have looked around the search engine and have not really gotten a difinitive answer just yet. Mostly you guys talking about this subject are making your own from scratch. I am just looking to nab some regular ol' sausages and drop them on the smoker.

I don't think I need to be conerned with "safe zones" because they are pre cooked, is this a correct assumption?

Pehaps an hour or a bit more is my idea I'm looking to impart a nice flavor. I can't see imparting a smoke ring into the meat because of the casing on the sausage.

Do you guys that have done this quick cook have some general suggestions for me?

(time estimates, do I need to pierce the casing, internal temp, etc)

Just looking for a couple clues here. Thanks guys.

expatpig · 08-26-2011, 08:41 AM

Most of the best sausage that I've had at a "BBQ Joint" , I suspect was slightly cured, and then smoked, and made with beef.

Riverside BBQ · 08-26-2011, 08:43 AM

Smoking ring bologna is excellent. If it' precooked, then correct you have no worries with "safe zones" you're just wanting to heat and get some smoke flavor in there. No need to worry about the casing, it'll still get a smokey flavor. I did some johnsville brauts one time that were outstanding. Smoked at 275 or so. Hard to screw those up you know. But they were a big hit.

boatnut · 08-26-2011, 09:54 AM

I'd just opt for some fresh sausages like brats or italian or hit up one of your specialty stores for some chicken sausages or other "fancy" types. Just smoke at a bit higher temp like 275 or so.

brewerjamie15 · 08-26-2011, 03:20 PM

This is gonna be some good sausage. It can't help but be good because of the following:

This thread turned me into a full fledged farker.
While reviewing this thread, I turned on FOOD WARS BBQ Lockhart, Texas. Kreuz vs Smitty's.

I'm ready to forget waiting till tomorrow, I wanna do this NOW.

TN_BBQ · 08-26-2011, 03:43 PM

I routinely buy store bought smoked sausage and toss it on the cooker for a couple/few hours. Yummy stuff and always a fan favorite.

Only thing I'd suggest is to try not to puncture the casing. I try not to touch the sausage once it goes on the cooker. The fatty juice keeps it moist.

P.S. Go ahead and buy an extra pound so you can have some chef samples.

08-26-2011, 08:33 AM	#1
brewerjamie15 Full Fledged Farker Join Date: 08-16-10 Location: Milwaukee, WI.	BBQ joint type sausages. How to smoke them? This weekend I have a few folks coming over and I'd like to smoke up some store bought pre cooked sausages. Perhaps ring bologna, maybe some links. I've been learning my UDS and this would be an inexpensive way to make some good eats and hone my skills on the new uds. I have looked around the search engine and have not really gotten a difinitive answer just yet. Mostly you guys talking about this subject are making your own from scratch. I am just looking to nab some regular ol' sausages and drop them on the smoker. I don't think I need to be conerned with "safe zones" because they are pre cooked, is this a correct assumption? Pehaps an hour or a bit more is my idea I'm looking to impart a nice flavor. I can't see imparting a smoke ring into the meat because of the casing on the sausage. Do you guys that have done this quick cook have some general suggestions for me? (time estimates, do I need to pierce the casing, internal temp, etc) Just looking for a couple clues here. Thanks guys. __________________ Weber Performer, Stick Burner, Smokey Joe, Heck. I'll cook on anything.

08-26-2011, 08:41 AM	#2
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On.	Most of the best sausage that I've had at a "BBQ Joint" , I suspect was slightly cured, and then smoked, and made with beef. __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

08-26-2011, 08:43 AM	#3
Riverside BBQ On the road to being a farker Join Date: 08-30-10 Location: SW Ohio	Smoking ring bologna is excellent. If it' precooked, then correct you have no worries with "safe zones" you're just wanting to heat and get some smoke flavor in there. No need to worry about the casing, it'll still get a smokey flavor. I did some johnsville brauts one time that were outstanding. Smoked at 275 or so. Hard to screw those up you know. But they were a big hit. __________________ [FONT=Comic Sans MS]Knowledge is knowing a tomato is a fruit; [/FONT] [FONT=Comic Sans MS]Wisdom is not putting it in a fruit salad.[/FONT] [FONT=Comic Sans MS]Walt[/FONT] [FONT=Comic Sans MS][/FONT]

08-26-2011, 09:54 AM	#4
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	I'd just opt for some fresh sausages like brats or italian or hit up one of your specialty stores for some chicken sausages or other "fancy" types. Just smoke at a bit higher temp like 275 or so. __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

08-26-2011, 03:20 PM	#5
brewerjamie15 Full Fledged Farker Join Date: 08-16-10 Location: Milwaukee, WI.	This is gonna be some good sausage. It can't help but be good because of the following: This thread turned me into a full fledged farker. While reviewing this thread, I turned on FOOD WARS BBQ Lockhart, Texas. Kreuz vs Smitty's. I'm ready to forget waiting till tomorrow, I wanna do this NOW. __________________ Weber Performer, Stick Burner, Smokey Joe, Heck. I'll cook on anything.

08-26-2011, 03:43 PM	#6
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN	I routinely buy store bought smoked sausage and toss it on the cooker for a couple/few hours. Yummy stuff and always a fan favorite. Only thing I'd suggest is to try not to puncture the casing. I try not to touch the sausage once it goes on the cooker. The fatty juice keeps it moist. P.S. Go ahead and buy an extra pound so you can have some chef samples. __________________ Life's a party with a Backwoods Party!

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