I'm a Californian. Tell me how to smoke sausage

[Gil Bang 25509]

I've gotten pretty good with the WSM, but sausage has never been on it.  I just swung by the butcher to pick up a tri tip to smoke tomorrow.  They had some pork and hatch chili links that they made this morning. The actual butcher was at lunch, and the clerk covering for him was a dipshit.

Can I just toss them on next to the tri tip?  I usually smoke the TT at about 250.  How long does the sausage need to stay on? How can I fuck this up, or is it idiotproof? 

Smoking the TT with stubbs and oak chunks.

Edited August 11, 2018 by Gil Bang

[Gil Bang 25509]

and yes, I know that my mom smoked your sausage last night.

[Smax 3799]

is this a joke?

[Surly Bevo 24248]

22 minutes ago, Gil Bang said:

and yes, I know that my mom smoked your sausage last night.

Actually she swallowed it

[NateHitch 1282]

Cook it till it's done

[deadshank 24644]

Get really big EZ Widers

[Facemask 103]

Gil now makes sense to me. Move back to Cali...

Sent from my SM-G950U using Tapatalk

[Spankytoes 1787]

Must not be in San Francisco 

[South Austin 51411]

Microwave it on high for 10 minutes.

[HenryJames 64908]

1 hour ago, Gil Bang said:

I just swung by the butcher to pick up a tri tip...

Negged.

[Neonmoon 38126]

I believe a roux is involved 

[WhatTheBuck 28574]

The thread on shaggy got me to start throwing sausages on the WSM whenever I'm smoking anything. May as well make use of any available space. I don't know why I never thought of it. I turned a friend on to the idea but he hasn't adopted the practice. I can't figure that out. 

It depends on the sausage but I find that it takes about 90 minutes or so to smoke them. No longer than 2 hrs. I've always got them close to the outer edges of the upper grate so they catch a little more direct heat from the fire and don't all cook at the same speed. You just have to check them to see when they're done. You can smoke several batches of sausages while you're smoking most anything else. 

[WhatTheBuck 28574]

1 hour ago, deadshank said:

Get really big EZ Widers

Team Zig-Zag. 

[ChickenSandwich 9750]

Boudin works well too

[Smax 3799]

You aren't getting any type of boudin worth a shit in cali

[AustinMT 952]

I do it fairly often, and have read quite a bit on the techniques.  While they vary, the critical points are:

1.  Take it out of the fridge and pacakaging and let it dry for 30 min or so (and pat it dry).  You can do it while you a prepping the smoker

2.   I smoke a little lower temp.  I have a Traeger so it’s prett easy to regulate.  Start under 200 (see next though).  I usually start at  150-175, and turn it up a little as necessary

3.  The fresh sausage likely does not have a curing agent in it.  That means you need to get it cooked to the proper temp in less than 4 hours from the time it comes out of the refrigerator,  and eat it fairly soon thereafter (or keep it warm).

4.  Critical:  you have to monitor the internal temp. Pull at 155 degrees (no higher than 160).  WHen the internal temp gets abouve 175 or so, the fat will render and the sausage will dry out

[bernorange 8336]