Thread: Sausage and Smoke Cooking

Grilled up a little more of that sausage tonight. Served it up with some creamy polenta.

Originally Posted by MikeB52

Weighed my cappicola tonight and while it’s finally down into the 1300’s it still has another 60 grams to lose before it hits its target 35%.
Looks like it won’t be ready for the 4th of July after all.
Hope y’all have a great time tomorrow.
Salute!

If you have the patience, push it just a couple percentage points further. I thought 40% was too much but at about 38% seemed perfect.

Originally Posted by MikeB52

Low and slow Tim, low and slow. If the rain knocks your temp down a bit it’ll just increase the smoke ring i figure, deal with it in the am after the stall.

Modern electric pellet smoker.

How will it handle the rain

Originally Posted by 32t

Modern electric pellet smoker.

How will it handle the rain

Tim, I use a Traegar and it's pretty much water proof. With that said, I'd cover the pellet area to make sure no water can get in.

Just my 2 cents.

144'f internal at the moment.

Looking good and I just have to let it go.

Will report in the morning...... LOL

155'F internal.

Turned it up another 25'F.

Originally Posted by 32t

Modern electric pellet smoker.

How will it handle the rain

Lookin good, and my traeger is pretty waterproof as well.

Talk about the stall.....
We just had a downpour and it stalled everything!
The electronic parts are still lit and I did a quick glance into the pellet bin and it is dry.
I saw water bubbling back out of the storm sewers.
Set it at 250'f and it is still having trouble making 225 with the light rain now.
It is starting to "feel" done.

Looking tasty!
Do you wrap it? I prefer not to for the sake of the bark.
I spray a lot with apple cider vinegar after the stall as well.
This is all on the egg mind you. Haven’t tried a brisket on the pellet smoker yet.
Enjoy your feast