Need a Little Help Here Gang - Smoking Sausages with Pork Butt

Discussion in 'Sausage' started by rabbithutch, Mar 28, 2015.

  1. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    I told my neighbor yesterday that I would be smoking some pork butts overnight tonight. I just started them; 2 in my MasterBuilt electric and one in my Weber 22.5" kettle. I think I'll probably have about 250-260° cooking temp - based on past experience - and they will go somewhere around 16-20 hours to get to that magic 200° internal temp. I'm using Todd Johnson's pellets in the MasterBuilt and hickory chunks from the supermarket in the Weber. I should get good smoke for about 3-4 hours.

    Here's the question: Neighbor knows about my smoking the butts and says she has some pork sausages she'd like to add to the mix. I've never smoked sausages and know nothing about what temp to use and for how long. Is it feasible to add her sausages to either the kettle or the electric? What temp and for how long should sausage be smoked? Is there a target internal temp to shoot for?

  2. I'm no expert Rabbit and I'm sure some who are will offer their usual sound advice, but from what I've researched, sausages need to be smoked at a lower temperature like around 180-200 and to an IT of 160. Higher temps with cause the fat to render out. If I'm mistaken I hope one of the veterans here will point it out to both of us.
  3. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    That what I thought, too. I was afraid the temps would not be compatible. I can always do here sausages later in the MasterBuilt where I can hang them and control the temps.

    I'm still on the hunt for info on smoking temps; so if anyone else is reading, please chime in.
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    If she has sausage that does not have cure #1 sodium nitrite, you will have to cook them at a high temp 250* F or more to be safe.
  5. timberjet

    timberjet Master of the Pit

    225 is fine. 40-140 in 4 hours or less. I have never seen a sausage that took more than 2 hours. You would have some dried out sausage at 250 or higher.
  6. timberjet

    timberjet Master of the Pit

    She just wants them to eat right? You are not like doing some big old summer sausage or anything. I do Brats and stuff all the time at 225 for 2 hours and they are fabulous.
    Last edited: Mar 28, 2015
  7. I would definitely defer to Timber's advice as it is based on experience. Those sausages look amazing.
  8. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    I got the sausages last night. They came from a meat market that specializes in - among other things - making sausages. These are pork sausages about a foot long each and about 5/8" in diameter. I will smoke them in the MasterBuilt later.

    Thanks for all the feedback. :sausage:
    Last edited: Mar 29, 2015

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