My Smoked Sausage Game Was WRONG…Texas BBQ Joint Secret Fixed It
Texas BBQ Joints Showed Me How To Smoke Snappy Smoked Sausage The RIGHT Way. I (wrongly) assumed restaurants smoked their sausage in batches for logistics reasons, but herein lies the secret to smoking sausages with the perfect snap making soggy sausage casings a thing of the past.
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Chapters
00:00 – Chances are you’ve been doing it wrong too
01:25 – Stop making this smoked sausage mistake
03:07 – The Good News… and bad news
04:26 – The Key steps
06:27 – Smoked Sausage Cook On the Gravity XT
10:20 – Results & Taste Test
#smokedsausage #masterbuiltsmoker #sausage
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Enjoying the channel much more now that you have elevated beyond tips for a specific smoker to general tips that are for any smoker or grill
I love this idea. If I ever buy sausage at a butcher shop again I will cook them this way!
Probably a stupid question but I'm assuming you started with fresh sausage and not smoked?
I’ve seen channels get demonetized for less than that snap at 10:35 😂
Respectfully. Using the wrong term for lower temp cooking can be unhealthy. Especially for those aware that cold smoking requires curing and aren't paying attention to the unorthodox use of the term.
Good informative video. Hey James give the cold smoked Podhalanska polish sausage made at Sikorsky Sausage in London and sold at Starky’s
in Hamilton ( or two locations in Mississauga)
These sausage are linked and made for hanging on sausage rods in a smoker. 20 links and 5 racks of baby backs cooked for the Bills game. Both the Bills and the sausage along with the baby backs were huge winners today. Go Bills.
Give them a try and Thank you for your content.
James, does your MasterBuild grill hold temperature well. I am in the market for a new grill and I notice several you-tuber’s note sometimes the grill needs a modification to improve its temperature hold.
Did you take the sausages off at 155 on the cold smoke and again at 155 on the hotter smoke?
“Cheese Lava!” 😂 I had that experience the first time I had a “Juicy Lucy” burger in Minneapolis! Cheese shot out the back on the table and burned the varnish off! I commented to my server how hot that must of been, and I was glad that didn’t burn my mouth. Her response: “Oh yeah, best be careful.” 😂 Maybe a warning before I ate it??
Perfect timing for this great video! Thank you James!
Cooper Abercrombie didn't invent cold smoking, but he sure is making it cool. He is paying BBQ forward by sharing his professional techniques with the masses. And you were wise to make a pilgrimage there.
Interesting. I've done this a ton when making sausages, but I never thought about doing it to store bought sausages. Great tip James! 🍻
Many store bought sausages are made with synthetic casings now instead of natural casings. Beware of fake sausages.
Community Note: Octoberfest is actually the last two weeks of September, it ENDS on October 1st. It was a wedding celebration.
I never thought to cook it twice basically. I always noticed some food has a stronger smoke taste after it has cooled and been reheated.
So when does the grinder and stuffer arrive for homemade sausage videos?
Dumb question, what sausages do you use for this?
After moving to Texas and going on the bbq stroll…I'm disappointed…Texas does beef good but everything else is hit or miss.
I always find myself watching your videos twice because I pick up on things the second time around I might have missed the first. Why is the ice rest or time in refrigerator beneficial? You are always really good about explaining the why, so I maybe I missed it.
What kind of sausage?
Often times the small and simple things can be game changers….. another great video James…. Happy Grilltoberfest. …🤞🥩
Great video. Have watched hours of sausage making and smoking videos, always a “cold smoke”, then ice bath and a hot smoke to finish temp. Never thought to use that technique on store bought brats or sausages. Thanks!
Makes sense. Say goodbye to grilling sausage.