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Sausage question
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Boileregger
Posts: 614
Could only find an 8 lb butt for this weekend, so I told SWMBO that we should get some sausage since the butt isn't as big as we normally do. She bought Johnsonville Cheddar and Jalepeno sausage, which isn't really what I wanted, but I'm sort of stuck with it now. Can I smoke this with the butt, or do I have to do it direct?
Comments
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I would think yes, but it will be well done after 14 hours.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Well yeah, I was thinking I'd throw them on in the last 2 or 3 hours or so.
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You can cook it either way. Like Doc said, it will be done way sooner than the butt. I would throw it on raised direct after the butt is finished. Maybe while the butt is FTC'ed.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I usually do sausages indirect. Depending on the temperature you do, even 2-3 hours may be too long. I usually am doing them indirect at 300F for about 30 minutes. Doing them indirect helps keep the casings in tact in my opinion. Best of luck!Boiler up!Pittsburgh, PA
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Keep in mind that the sausage will have a different look cooked low and slow , but they have an awesome taste !
Ova B.
Fulton MO -
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I do that all the time. I put a sausage on with the butt, and then pull it off for a snack early in the cook. It works out great.I have also done it late in the cook like you are thinking about doing. Works great either way.Large BGE Decatur, AL
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I smoked Johnsonville brats and the skin got really tough though flavor was great. I recommend direct.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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