I just put my first foray into summer sausage on the Egg. 5 pounds of ground brisket using Hi Mtn seasoning, 225 indirect using pecan and apple (I seem to be out of cherry :( ). I cut the mahogany casings in half to make 1 - 1 1/4 lb logs instead of the full size.
The recipe card advises minimum internal temp of 156F and I saw a few posts on the board here pulling at 165-168F.
What internal temp for the best result say ye experienced summer sausagers? I did just brisket, no pork, since we like a drier product (hope it works!)
Egging in Denton, Texas