Pork · smoking times
How long to smoke Sausage and bratwurst
At 250°F, plan on 1.5 to 2 hours in total, whatever the weight. Pull it at 160 to 165°F.
Fresh pork or beef sausages are ground meat, so they need 160°F. Poultry sausage needs 165°F.
Smoking time by smoker temperature
| Smoker temp | Total time |
|---|---|
| 225°F | 2 to 2.5 hours |
| 250°F | 1.5 to 2 hours |
| 275°F | 1 to 1.5 hours |
These times do not scale with weight because doneness depends on the thickness of the meat.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 160 to 165°F |
| USDA safe minimum | 160°F |
| Suggested rest | 5 to 10 min |
Plan your start time
Tips for sausage
- USDA's safe minimum for ground pork and beef is 160°F, and for ground poultry 165°F. Check a link in the center.
- Pre-cooked sausages only need reheating and finish in about half the time.
- Finish on a hot grill for a minute or two a side if you want the casing to snap.
Best wood
Hickory, Apple, Oak, Cherry. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.