What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

  1. Chvymn99

    Chvymn99 Moderator

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    12 lbs of summer sausage...

    1/2lbs & 1 lbs

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  2. Chvymn99

    Chvymn99 Moderator

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    14 lbs .... 5 boner... my buddy and I are splitting it...

    3 - 8oz Irish butter with A bunch of garlic, a couple of sprigs of Thyme and Rosemary...

    8-10 hrs on the smoker is what I’m aiming for

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  3. Smokinpiney

    Smokinpiney

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  4. Chvymn99

    Chvymn99 Moderator

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    Nice... what temperature did you run at? To what temperature?
     
  5. Smokinpiney

    Smokinpiney

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    My pitboss will only run at a minimum of 180° on the smoke setting so i tried to keep it there. But the outside temp was in the 20's this morning so it had a hard time keeping that temp and it kept trying to flame out on me. I bumped it up to 200° and pulled the sausage off at an internal temp of 154° after 4hrs. Gave it an ice water bath for about 15mins and then let it rest at room temp for 2hrs
     
    Last edited: Dec 26, 2020
  6. Chvymn99

    Chvymn99 Moderator

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    that’s basically what program I do too... my Traeger is suppose to smoke at 160... but it never holds that.... I put mine on 180 were its forced to control temperature and does much better.... mine usually takes 6-8 hours to get upto 152 F... it’s always interesting to see the difference in models... can’t beat fresh summer sausage....:dex:
     
  7. Smokinpiney

    Smokinpiney

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    This was actually my first attempt at summer sausage so I was nervous about temps. I has the pitboss probe in the sausage and i also checked it with an instant read thermometer just to be safe. It turned out really good! So far the mrs and my daughter approve! :thumbs:

    I'm gonna take some in the stand with me this afternoon for a snack. Maybe it'll be good luck lol
     
  8. Chvymn99

    Chvymn99 Moderator

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    Good Luck! Sounds like a win-win ... Good Job!
     
  9. Chvymn99

    Chvymn99 Moderator

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    Just pulled mine....

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  10. Chvymn99

    Chvymn99 Moderator

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    Just finished.... now to rest

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  11. T.Jeff Veal

    T.Jeff Veal

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  12. Smokinpiney

    Smokinpiney

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    Chvymn99 what type of casings did you use?
     
  13. Chvymn99

    Chvymn99 Moderator

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    no casing.... just tightly packing in saran wrap....
     
  14. Smokinpiney

    Smokinpiney

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    Ohhh nice! Just rolled em into logs and smoked? Might have to try that. I bet ya get alot better smoke flavor that way
     
  15. Chvymn99

    Chvymn99 Moderator

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    yea, the wrap forms the log and setting the log form over night sets it up. The key to it is twisting the one side... then some what kneading it to get rid of some of the air pockets... then twisting the other side ...
     
  16. eatonpcat

    eatonpcat

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  17. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    how long and what internal temp?
     
  18. Chvymn99

    Chvymn99 Moderator

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    7 hours.... 140 F....
     
  19. Chvymn99

    Chvymn99 Moderator

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    Thanks...
     
  20. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    whats your rating on the butter seasoning?