What is a good temp to heat up sliced sausage in BBQ sauce??

[Jerod Broussard]

I got a bunch of smoked (to 160-F internal) pork/deer sausage I'm slicing to serve up as a "toothpick food" for Sunday.

What is a good oven temp to slowly bring that stuff up without torching up the BBQ Sauce??

[MBMorgan]

I generally shoot for a few degrees (maybe 10?) less than the final “done” IT of whatever I’m reheating. In your case, that would be 150F or so. It’s plenty low enough to keep from scorching the sauce … but it’s going to take a while (covered, of course to keep from drying it out) in the oven. As an alternative, what about SV at the same temp instead?

[Jerod Broussard]

The oven will go down to 170 and of course its +/- 25 degrees. Not messing with the SV on this one. I guess a wrap and 170 until showtime. Thanks!

[Jfrosty27]

Slow cooker on low. We do it that way often. Takes an hour or so.

[Jerod Broussard]

Don't have a slow cooker. That WAS my first thought.

[Oak Smoke]

Jerod Broussard Slow cookers are ridiculously cheap if you watch the sales at Walmart. I picked up two of the oval ones last year for $26.00 each. They are very handy to have around.

[Jerod Broussard]

Oak Smoke They have a multi pan warming station where I'm headed. The slow cooker would just be one more thing to eventually move collecting dust.

[Smoker_Boy]

There are no bad temps, only mis-understood temps.

[Jerod Broussard]

Exactly!

[Smoker_Boy]

And if the economy was better, they would be full-time, not temps.

[Oak Smoke]

Used some temps once. After a couple of weeks I understood why they were temps and not full time.