I'm getting ready to do another 3 chicken/36 sausage (hot Italian sausages) cook in my PBC this afternoon. Read: full rebars. I can hardly wait! But I have a question about smoking sausages of the dimensions of hot Italian sausages (like Johnsonville, etc.)
The first time I smoked hot Italian sausages in my PBC I was distracted by the other meat I had going at the same time in the PBC and let the internal temp get away from me.
I had intended to take them to 165 degF internal as recommended by Meathead on his magnetic temp guide and then put them in a warming oven while I got the rest of the meal organized.
Instead, by pure negligence, I took them to 185 degF, then put them in a 170 deg F oven for about half an hour until the rest of the meat finished cooking. I was afraid they'd be sausage jerkey, but boyohboy, those were some juicy sausages, with skin that popped with each bite. They were as close to perfect as I could have wished for. Our guests took home all the leftovers, much to my husband's dismay!
So here's the question: Did I just luck into this sausage nirvana by my mistake, or do most people cook sausages as thick as Italian sausages to 185 degF or more?
Thanks in advance,
Kathryn
The first time I smoked hot Italian sausages in my PBC I was distracted by the other meat I had going at the same time in the PBC and let the internal temp get away from me.
I had intended to take them to 165 degF internal as recommended by Meathead on his magnetic temp guide and then put them in a warming oven while I got the rest of the meal organized.
Instead, by pure negligence, I took them to 185 degF, then put them in a 170 deg F oven for about half an hour until the rest of the meat finished cooking. I was afraid they'd be sausage jerkey, but boyohboy, those were some juicy sausages, with skin that popped with each bite. They were as close to perfect as I could have wished for. Our guests took home all the leftovers, much to my husband's dismay!
So here's the question: Did I just luck into this sausage nirvana by my mistake, or do most people cook sausages as thick as Italian sausages to 185 degF or more?
Thanks in advance,
Kathryn
Comment