Smoking fresh Italian sausage

[jimo95]

Quick question.  I am going to hot smoke some store bought sausage.  I know to bring it to a temp of 160 but wouldn't putting temp probe in it allow juices to escape?  How will I know they are done without using a probe?

 

[BedouinBob]

Jim, I would probe one. You need to get the meat to 160.

 

[NDKoze]

Jim, I would probe one. You need to get the meat to 160.

+1 Probe one of them. It shouldn't lose "too" much juice.

 

[jimo95]

Ok.  Thanks for the input. Bought some links at the butcher and will use apple wood... Can't wait

 

[jimo95]

How long should they take at 225-250?

 

[jcboxlot]

I've done this before, probe one they wont loose their juices.  Figure on hour 1/2 and or leave time to grill them off too.  Just get the temp to 160 internal.