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2 posts • Page 1 of 1
I’m thinking of only cooking my smokies to 130ish to keep them extra juicy. I’ll cook them to 160 when it’s time to eat them. Thoughts?
Very good idea. That's called prep cooking. Just don't leave them on the grill too long. I have seen a million complaints about a sausage recipe where the sausages are grilled, cooked too hot, too long, and as Rytek Kutas put it, "taste like sawdust".