Quick Sausage question

[Shane Atwood]

I've added some brats and some chicken/broccoli sausages when I'm doing a smoke on the WSM. Both times both sausages had two problems. 1) the casing was extremely tough and really inedible. 2) the sausage was like mush, it was still juicy, but horrible texture. I smoked them at 225 for a couple of hours. What did I do wrong?

 

[dsitterson]

What temp did you cook them to? I just pulled some brats off that I put on with a turkey breast. I pull mine when they hit 165. They usally cook pretty quick I think abount an hour or hour and half. MIne always turn out juicy when I try that way.