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?
TIA
rh
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?
TIA
rh