Sausage question

Boileregger · August 2013

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?

Doc_Eggerton · August 2013

I would think yes, but it will be well done after 14 hours.

Boileregger · August 2013

Well yeah, I was thinking I'd throw them on in the last 2 or 3 hours or so.

shtgunal3 · August 2013

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.

trup0241 · August 2013

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!

calracefan · August 2013

Keep in mind that the sausage will have a different look cooked low and slow , but they have an awesome taste !

Boileregger · August 2013

trup0241 said:

Boiler up!

Beat Cincy!!

Got ABTs, Potato skins, and wings for the game.

GreenhawK · August 2013

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.

Cookinbob · August 2013

I smoked Johnsonville brats and the skin got really tough though flavor was great. I recommend direct.

Sausage question

Comments

Categories