Smoked garlic sausage

Discussion in 'Sausage' started by sloweredcivic, Jan 22, 2010.

  1. sloweredcivic

    sloweredcivic Smoke Blower

    Hey everyone, Had some time this morning to upload the pics of the store bought garlic sausage I smoked yesterday while doing a pork tenderloin, I smoked it at 240 for about 2 hours with mesquite traeger pellets, pulled it at 190. I think it got a little over done but still tastes great and gave the skin a nice snap. I made some of Jeff's sauce and served it with pieces for a side, Enjoy!

    Thanks for stopping in!
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good [​IMG] but I would suggest an internal of 160 or so
  3. sloweredcivic

    sloweredcivic Smoke Blower

    Yeah thanks, I am working with out a therm with a probe to tell what my meat temps are with out opening up the smoker, I didn't think it would cook so quick, so I learned a little lesson....
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great, I agree with Jerry on the temp, it would be much juicier...[​IMG]
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I also agree but most of the books I have say about 156 or so and thats where 160 is too. Smoke on and next time get a grinder and do it yourself it's much more fun and it will taste better too believe me.

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