SmokeBarbecue
Smoked beef sausage
Fat links on the pit until they snap and hit 160. Then a hot grate if you want char.
Made it?
1 hr 30 min · 15 min hands-on · pull 160°F · rest 5 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- beef sausage links, raw2 lb
- optional, as a binder for extra peppermustard
Method
- 1
250°F until 155–160°F in the center, 45–75 minutes depending on thickness.
- 2
Hot grate 1 minute a side for snap and marks if you want them.
- 3
Rest 5. Mustard, onions, a bun or a pile of beans.
If you don’t have it
- beef sausage → sausage. Keep the same pull. Leaner cooks faster and dries sooner.
- beef sausage links, raw → What you actually have, if it is the same muscle family. Pre-cooked smoked sausage only needs the grate, 8 minutes. This cook is for raw links.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making buttermilk biscuits.
While gravy happens, or a ham comes out. Flour, baking powder, cold butter, buttermilk. Fold, stamp, 425°F.
25 min