Smokin' 4 Fatties for Work Tomorrow

thirdeye

<p />I prefer my own, but these were on sale @ 2/$5. Too good to pass up. Two of the logs are a breakfast maple sausage rubbed with Raging River and the other two are a hot sausage with black pepper. Plan on finishing in foil then slicing & reheating in the AM.[p]Also baking 24 biscuits before work. Yes, also store-bought in the can. But they are the really BIG ones. Should make tasty mid-mornin' snacks.[p]Happy "Casual Friday" to all
~thirdeye~

Q-Scoop

What a great idea. I never thought of smoking Southern-style sausage like that. At what internal temp do you call it done and about how long does it take? Catherine

thirdeye

Q-Scoop,[p]They are geat snacks and are good reheated for breakfast too! Make (or buy) the logs at least one pound. Two pounders work too, just harder to handle. With an indirect set-up at 225° grate temp, it takes about 3 hours to get to 170° internal. Then you must rest the fatty in a cooler for 45 min to 1 hour. [p]If you are going to foil 'em (like ribs), go to about 150° internal, which takes around 2 hours, then foil adding some apple juice and return to the cooker until they are 170°. Use the same resting time. I foiled these for the maxium moistness since I'm cooking today and reheating in the morning.[p]My favorite wood mixtures are cherry & pecan or cherry & apple.[p]~thirdeye~

tach18k

thirdeye, Just curious, any reason for the two grates? I see the regular grate and then I see an expanded type.

thirdeye

tach18k,[p]Those dudes are one pound logs (no casing) and almost the diameter of a beer can. I only roll them once while smoking and the regular grate will leave 3/8" indentions in the fatty which sometimes make them hard to roll.[p]~thirdeye~