Never done it before. Here's my plan. Wrap a 1 lb roll of sausage in alum foil, like a baked potato. Cook it at 250F for 3 hrs. Open up the foil, flatten it out. Smoke it for another hour letting the excess grease drain. Anybody smoked sausage? Advice?
Sounds like you might end up with a meatloaf. Might be hard to flatten out if it's cooked all the way through. Why do you want to flatten it?
I'm just going to unroll (flatten) the foil, so it can get some smoke and drain some grease. I put the sausage on a few min ago, should cook about 5 hrs total, 200-250F.
Look up a fatty on any BBQ site. What you are proposing is a naked fatty, and usually it's just right in the smoke from the get go. If it gets too dark before it hits a safe internal temp wrap it then to finish the cook.
A coworker recommends "rolling a fatty" . Just kidding, its food. I'll have to try it one of theses days, sounds delicious.
If I have room on the smoker I toss on a roll of sausage. I season the outside with pork rub or Italian season, depending on what we plan on using if for. Just put it on the smoker and bring the internal temp to 140ish. Either grind it up for mixing it into recipes or slice it off and eat it as a breakfast sausage patty. Chili with smoked sausage is great except for the fact you can get spoiled real quick.
I smoke sausage fatties and they always turn out great. You can also just throw the 1 pound roll on the smoker and smoke a naked fatty
The 1 lb log turned out ok. I wrapped it in foil with the foil seam only overlapping about an inch, cooked it seam down and it dripped a lot of grease out. Cooked it for 4 hrs at ~225F, uncovered and smoked it for an hour. It was a little dry. Probably cooked too long plus dripping out all the grease.
4 hours was probably a bit long definitely agree with Ohiostihl to get yourself a thermometer and if it is a naked fatty 140 or a touch more and it is done. On an actual fatty stuffed with something i take the internal temps up to 160.
I smoked sausages a few times, some Italian sausage. They were bigger than the smaller rolled ones. They tend to take smoke well and cook fast to 145. I placed them on the smoker side for about 30-40 minutes. Then when the rest of the food is near done I direct grill them for a nice color and it brings them up to temp. They are juicy as anything so watch out for that first slice. Just a quicker way if you don't want to fully smoke them for few hours. I also tried direct grilling them first for color and to speed up cook time, once nice and brown and grill marks are good I move them over to smoke side to cook internally and forget about them till rest of food is done. I do monitor everything on the grill with seperate probes. This way I still get a nice smoke ring. Also a quick way to make and keeps them juicy.
