I can get up early enough to make the timing not an issue but the no smoke for the first two hours will be more of my problem along with the temp. If pbuck says that’s how it should be done then I’m a believer lol. The problem is I watched the summer sausage video Justin Zarr from bowhunt or die put up and he just popped his smoker on the lowest setting and let her run. For some reason that video overrode everything in my brain I had read this fall on how to correctly do SS. My traegers lowest setting is 180 and because it’s a pellet smoker there’s gonna be smoke the duration of the cook. I could prob run them for the first two hours in the oven and then transfer them to the smoker to avoid that but I’ll still be flirting with 180 all day. I could try and run a pan of ice cubes to help but I don’t know how that will go. I don’t know how I let that video cancel out everything else I knew lol but I guess it’s because his way was a heck of a lot easierI don’t know if there’s much difference in how others do it but I do know that if you take the temps up too fast you’ll end up with a really thick rind. You also don’t want to bump the temps up much over 180 for very long or risk fatting out.
Maybe someone else has a quicker way. Mine have always turned out well so I haven’t changed anything.
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