Sausages On A Pellet Smoker - Pit Boss 1600
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- čas přidán 25. 11. 2022
- Today we tested to see if pellet smokers are good enough to make brisket, jalapeño and cheese sausages and the results were very surprising!
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Wow! Looks delicious! Thank you so much for sharing the ingredients and showing exact amounts. Can’t wait to try this!
Definitely give it a shot! It surprised me by alot!
Love the flavor combinations with this sausage. The snap was perfect. Keep up the great work!
Glad you enjoyed it! I'll try and make other combinations in the near future as well!
I’m tell yall now, it’s almost been a whole year and I’m still using this video! These are hands down, the best recipe!
Glad you love it! Going to be making some more recipes soon!
Nice! Will be doing mine this afternoon. Thanks!
We love our Pitboss. It's awesome. Going to make some sausages so I watched your video. Thanks for sharing. I will try this recipe.
I don't know what soaking them in the water does but I will follow your recipe. I guess it rehydrates the sausages before the final higher heat cooking. Thank You for sharing.
Then you will love the video coming out this evening! Putting them in freezing water stops the cooking process and shrinks up the casing a bit to create a very nice snap! Be sure to hit that sub button if you haven't already, got that new pit boss sausage video coming out!
Great Job, keep up the good work.. Want to see more videos like this.
Yessir! Thinking about making kielbasa on the pit boss soon
Beautiful looking sausages, job well done.
Thank you!
Fantastic links bro. I do mine on my recteq and get fantastic results. They do a great job!
Hell yeah. For me it's different since I use my LSG for sausages and last time the sausages weren't as smoky so I was a bit skeptical. I think these b&b pellets are something else. They might be the favorites now over the lumberjack
love this recipe. delicious 🤤😋
Glad you liked it!
Bro that looks super good!
Yessir!
Great cook brother🔥👍🏽🌭
Thanks my man! Hope you and the family enjoyed Thanksgiving!
WOOOOOOOOOOOOOOW THOSE SAUSAGES LOOK DELICIOUS 😋😋😋💯💯💯💯💯💯💯
El Senor why do you use the water bath and how long do you leave the sausages in the water ? Regards ron
Hey Ron, the reason for it is because once they are cooked, internally they'll be pretty hot and almost ready to pop. When you give it a water bath, you essentially stop the cooking process very fast and it also tightens up the casing to give you a better snap. Hope this helps!
Did you leave them in the fridge overnight before you smoked them or did you go straight from stuffing to smoking? Also, was that 100% beef or did you mix with pork at all?
Every sausage I make has to go overnight. I do this because you have to let the curing salt do its thing before smoking it. I've seen some folks smoke right after but it doesnt give it any time to cure so it kind of defeats the purpose. It also makes the casing tighter by drying it out
Damn how cold is it there!
It was high 40s to low 50s throughout the day but it was the rain and wind for me. Got to keep in mind that this is deep south texas, 4 hours south of San Antonio, 2 hours south of Corpus.
Loved the video, however one thing you failed to do was mention the temperature for the 2 hours.
The temp stayed the same throughout the entire smoke except for after the ice/water bath. I keep the entire smoke in S or 180*. My testing on this particular smoker has showed it's in the 150s-160s so I keep it there until they are ready for the ice/water bath. After the bath, I bump it to 270* and finish cooking them for 30 minutes. Hope this helps!
Can you smoke them like the day before and hold them, then put them back on at the higher temp to finish off on the day you’re going to eat them?
Absolutely! Sometimes I do that. Do a whole smoke, water bath, then vacuum pack them and freeze for a different day.
@@ElSenorBbq thanks. I’m trying to get as much prep done before Fathers Day.
How is the 1600 doing? Any issues with it? Thinking about getting one.
About to upload a video here shortly on the 1600! Be sure to keep an eye out for it.
So I’ve watched a few of your pit boss videos I’ve wanted one for the longest time I plan to go after work and pick one up today I’ve Ben saving for it would u bye a pit boss again I’ve been looking at a 1150 navigator I’ve never had a smoker before and don’t won’t to regret it
I haven't used the navigator, but it seems like a decent smoker for sure.
I think the biggest thing I had to answer myself when buying a smoker is what do I want? I love technology so the PID controller was it for me. I love the constant updates but there are times when a smoker working off of a timer (non pid) would have done me great for really low temp smoke for a richer flavor. I have no regrets on either smoker tbh and I hope you have a good journey with whatever you choose!
@@ElSenorBbq thank u for replying I do appreciate it
Cold smoking is 150 and below
Unless you're using a cure accelerator like sodium erythorbate, sausage with curing salt (sodium nitrite) needs to sit in the refrigerator overnight to allow the curing process to take place.
I most likely missed stating it in this video but on almost every sausage video I make, I mention that I leave the sausages in my fridge overnight before smoking. It helps with the curing process (cure #1 was in the ingredients) but also with the casings drying out. Thanks for mentioning this since I legit thought I mentioned it!
@@ElSenorBbq Thanks for the reply. I'm glad to hear that. Thanks! 👍👍
Nice job! I’m waiting on some “sausage-making stuff” to arrive and then I’m diving in! What temp did you run for the cold smoke? 180°? I know it went down from the weather, but what should I set my pellet grill at for the cold smoke?
I ran it at 180 (S Mode) but in actuality, it hovers around the 160s-170s. Perfect for sausage making!
@@ElSenorBbq appreciate it! I’m going to do sausage next week and was concerned about the pellet grill part. The pellet grill I have (Weber Smokefire Sear + ELX6) displays that it only goes down to 200°, but it has a smoke boost mode, so maybe that will slow it down enough to drop some. Great video, you got a new subscriber!
@@mattnc817 No problem my man! Even at 200, I'm sure you can do something with it. But for sure the smoke boost mode I believe will do you just right! Let me know how it all turns out! I'm sure it'll be amazing!
@@ElSenorBbq awesome! Thanks for the replies!
@@ElSenorBbq doing the sausages today. I was able to crack the lid about 2” and get ambient temps holding around 165-180 with plenty of clean smoke. Thanks again for the video and advice!
Would be nice to know the temperature but found it in the comments...I think.
Its in the beginning set to S for smoke mode. Its programmed to do 180* but it hits closer to 150-160s perfect for sausage making.
What internal temp did you take them to right before the ice bath?
160* my man! I thought I mentioned that in the video but guess not. My apologies on that!
If there is no milk powder, what can I use instead?
It's not needed but it helps keep binding everything together. If you watch my kielbasa video, I didn't use any milk powder. 100% optional.
@@ElSenorBbq Thank you Sir.
@@niravitonchavieng5761 Anytime my man! I just did a batch of kielbasa sausages and kielbasa hotdogs on this pit boss, video should be out hopefully next week! No milk powder was used for the folks that don't have it readily available!
@@ElSenorBbq Thanks you. I will wait to watch your video. It will be very helpful to me. 👍👍
There are a lot of people out there who will swear to the ends of the earth that pellet smokers produce "no" smoke flavor "at all" ... but for a lot of people, pellets offer just the right kiss of smoke to not be overpowering. I don't have a stick burner, but with wood chunks in my Masterbuild Gravity I've smoked a turkey that even I said may have been "a little too smokey." So I get what your wife was saying too. Different people like a different level of smoke. If I'm cooking something where I want a light smoke flavor, I'll use my Pit Boss. If I want heavy smoke, I'll add extra wood to the hopper on the Masterbuilt. If I just want a quick cook and sear, I'll fire up the Napoleon and use gas. People get a little too hung up on there only being one "right" way to grill ... but when you have options, it opens things up to experiment, or do different things at the same time. You can never have too many grills/smokers/ways to cook outside!
Would I like to add a stick burner? Part of my brain says hell yeah! The other part is happy with the results I get between pellets/charcoal/wood chunks and convenient digital wifi-enabled controllers and NOT having to worry about maintaining a wood supply or constantly tending to a fire.
Amen my man! I use my smokers differently. Kamado joe for hot and fast. Pellet for a no hassle smoke, stick burner when I have a special cut of meat but I have no bias one way or another. I'm just glad that the pit boss was more than enough for these sausages. Cheers!
A wiener a day keeps the doctor away 🔥🍻👍
Haha das a whole lot of wieners
Nice video!!!
Thank you!