smoking polish sausage???

Discussion in 'Sausage' started by stubborn, Apr 24, 2010.

  1. stubborn

    stubborn Fire Starter

    I'm tired of the same old B's. (butt, brisket, boloney) and want to try something different.

    Any reason I couldn't throw some polish sausage or brats on the drum for a few hours? I figure to cut them in chunks after smoking and reheat a day or two later at work.

    Any hints or warnings you can supply?
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    They will smoke just fine smoke them at 200-225 to an internal of 160 and they are ready to eat
     
  3. ak1

    ak1 Master of the Pit OTBS Member

    I usually just grill or sometimes fry. Love the taste!!!!
     
  4. i agree with the temp..should be fine
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    I do this all the time when I am smoking. I need a little afternoon snack while smoking all day so I throw a ring or two of our venison sausage on the UDS and I love it that way.
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I also say take them to 156-160° or so and then you'll be fine.
     

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