emrah1028
New member
So I'm new to smoking. Bought an electric smoker and I'm trying to get the hang of it, but I'm running into issues. Today I smoked some venison/pork brats in collagen casings and they came out a little dry and a little crumbly. And the collagen casings just tear off, mostly while in the smoker, and they have no "snap".
I used LEM pre packaged seasoning and put plenty of water in the mix because a previous batch of summer sausage was also dry. I am setting the smoker to 250. Shutting it off when the internal meat probe thermometer reads 165. Carryover heat takes it to about 180.
I think part of my problem is the grind is too fine. Seemed too fine for brats anyway. But what else am I doing wrong?
Emrah
I used LEM pre packaged seasoning and put plenty of water in the mix because a previous batch of summer sausage was also dry. I am setting the smoker to 250. Shutting it off when the internal meat probe thermometer reads 165. Carryover heat takes it to about 180.
I think part of my problem is the grind is too fine. Seemed too fine for brats anyway. But what else am I doing wrong?
Emrah