This is so bizarre, but smoking sausages has become my nemesis. I find it complete ridiculous as I cook pork shoulders, ribs, briskets, chicken, turkey, you name it with too many problems. However, the last couple times I've smoked sausages, they haven't come out where I would like.
I should note that I usually want to cook sausages along with something else - ribs, pork, brisket, etc. The method of really low smoking, cooling and then cooking sometime later doesn't work for me.
I generally purchase from a local sausage vendor that sells some amazing beef links (among others) and I've smoked them a bunch of times in the past. However, a couple of months ago I smoked them and they had great flavor, good smoke ring, but the skins were rubbery. These were smoked around 225, probably for an hour or so.
This last weekend I was cooking up some ribs and found italian sausages in the back of the fridge left over from pizza night. I thought, what the heck, I'll throw them on. I had read that water helps with the skin, and I sprayed these guys down. They probably cooked at around 275. I checked on them after an hour, and they were way overcooked and the skin was rubbery.
I guess my next attempt will be to only smoke a very short amount (30 minutes) then grill to crisp up the skins. Kind of like a reverse sear. The thing that keeps bugging me is I used to smoke a couple dozen at a time without any problems. But that was all on a cheap offset. I couldn't say what temperatures there were cooking at, but usually they were right next to a pork shoulder.
Much longer story than I anticipated, but would appreciate any insight for how you guys smoke sausages along with other BBQ meats.
I should note that I usually want to cook sausages along with something else - ribs, pork, brisket, etc. The method of really low smoking, cooling and then cooking sometime later doesn't work for me.
I generally purchase from a local sausage vendor that sells some amazing beef links (among others) and I've smoked them a bunch of times in the past. However, a couple of months ago I smoked them and they had great flavor, good smoke ring, but the skins were rubbery. These were smoked around 225, probably for an hour or so.
This last weekend I was cooking up some ribs and found italian sausages in the back of the fridge left over from pizza night. I thought, what the heck, I'll throw them on. I had read that water helps with the skin, and I sprayed these guys down. They probably cooked at around 275. I checked on them after an hour, and they were way overcooked and the skin was rubbery.
I guess my next attempt will be to only smoke a very short amount (30 minutes) then grill to crisp up the skins. Kind of like a reverse sear. The thing that keeps bugging me is I used to smoke a couple dozen at a time without any problems. But that was all on a cheap offset. I couldn't say what temperatures there were cooking at, but usually they were right next to a pork shoulder.
Much longer story than I anticipated, but would appreciate any insight for how you guys smoke sausages along with other BBQ meats.
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