How Long to Smoke Conecuh Sausage for Perfectly Smoky Flavor

Conecuh sausage holds a special place in the hearts and stomachs of barbecue aficionados across the South. This smoked sausage hails from the small town of Evergreen Alabama and boasts a signature spicy, smoky flavor that is simply mouthwatering. While you can often find pre-smoked Conecuh sausage in stores smoking it yourself allows you to fully control the flavor profile and cooking process. But just how long should you smoke Conecuh sausage to get that authentic smoky taste? Read on for a complete guide to timing, temperatures, woods and more when smoking this Southern specialty.

A Brief History of Conecuh Sausage

Conecuh sausage traces its roots back to 1947 when the Williams family first began producing smoked sausage in Evergreen, Alabama using long-held family recipes. The smoked pork links quickly became popular locally under the Conecuh brand for their distinctly smoky yet spicy flavor

Today, Conecuh Foods continues producing the signature smoked Conecuh sausage along with other smoked meats like turkey, ham and bacon. The coarsely ground pork sausage packs some serious heat along with robust smoky flavor that sets it apart from other sausages.

Much of Conecuh sausage’s widespread appeal comes from the traditional smokehouse smoking process used. Smoking infuses the spicy sausage links with rich, smoky nuances that would be impossible to replicate any other way. And while you can often buy pre-smoked Conecuh sausage at stores, smoking it yourself at home lets you customize the flavors to your personal preference.

Choosing the Right Wood for Smoking

When it comes to smoking sausages like Conecuh to perfection, your choice of wood is absolutely key to producing the best flavor. The right wood will impart just the right amount of smokiness without overpowering the natural flavors of the pork.

For Conecuh sausage, hickory is hands-down one of the most popular wood choices as it provides a robust, bacon-like smoky flavor that perfectly complements the spicy sausage. However, hickory smoke can be quite strong on its own, so consider mixing in some milder fruit woods to help mellow it out. Apple, cherry and pecan all pair wonderfully with Conecuh sausage as well.

You can also use oak for a more subtle smoky essence. Just avoid soft woods like pine or cedar that can create a bitter taste. And be sure to use quality smoking woods free of any chemicals or additives.

No matter what wood you choose, use a blend of both wet and dry smoking wood. The wet wood will produce more smoke while the dry wood generates the heat needed for steady, even cooking.

Determining the Right Smoking Time and Temps

When smoking Conecuh sausages, as with any sausage, ensuring the proper internal temperature is critical for food safety. Smoked sausage like Conecuh is considered fully cooked once it reaches an internal temperature of 165°F.

The amount of smoking time needed to bring the sausages up to temperature depends on several factors:

• Smoking temperature – Lower heat requires longer smoking time. Ideal smoking temperatures for Conecuh sausage range from 225-275°F.

• Sausage size – Larger sausages will naturally take longer to cook through to the center.

• Smoker type – Electric smokers tend to cook faster than charcoal or pellet smokers.

While smoking times can vary, you can generally expect smoking Conecuh sausage to take:

• 2-3 hours at 225-250°F
• 1.5-2 hours at 275°F

Regardless of what type of smoker or temperature you’re using, always check the internal temperature of the Conecuh sausage with a meat thermometer after 2 hours of smoking to ensure doneness.

Step-by-Step Instructions for Smoking

Follow these simple steps for smoking insanely delicious Conecuh sausage right in your own backyard:

1. Prepare the Smoker

Bring your smoker up to 225-250°F using your choice of wood like hickory, apple, pecan or oak. For charcoal smokers, let the coals fully ignite and burn until covered with a light ash before adding food.

2. Prep the Sausages

Remove Conecuh sausages from packaging. Cut into 4-6 inch lengths if needed for your smoker. Poke a few fork holes along the length of each sausage to allow smoke to fully permeate the interior.

3. Place on Smoker

Arrange sausages directly on the smoker grates about 1 inch apart. This allows smoke and heat to fully circulate around each individual link.

4. Monitor Temperature

Maintain your target smoking temperature between 225-250°F. Insert a good digital meat thermometer probe into the thickest part of a sausage to monitor the internal temperature.

5. Smoke for 2-3 Hours

Smoke the sausages for approximately 2-3 hours, until the internal temperature reaches 165°F. Expect to need shorter times for electric smokers, and longer times for charcoal or pellet smokers.

6. Rest and Serve

When the sausages reach 165°F, remove them from the smoker and let rest for 5 minutes before serving. Then dig in and enjoy your smoky, spicy Conecuh sausage!

Smoking your own Conecuh sausage at home is incredibly satisfying. Adjusting the smoking time, temperature and wood flavors lets you fully customize it to your preferences.

Grilling Conecuh Sausage

While smokers are best for authentic smoked flavor, you can also smoke Conecuh sausage quickly and easily on a grill for a tasty weekday meal. The process is similar but uses higher heat for faster cooking.

To smoke Conecuh sausage on a gas or charcoal grill:

• Pre-heat grill to 300-350°F
• Add soaked wood chips to smoker box or directly onto coals
• Place sausages on grill grates over indirect heat
• Smoke with lid closed for 15-20 minutes until 165°F internally
• Flip and rotate sausages periodically for even cooking
• Finish over direct heat 1-2 minutes if you want a crispy exterior

The direct grill heat helps develop that charred, crispy “snap” on the outside that adds great texture and flavor. Just keep a close eye to prevent burning.

Oven Smoking Method

You can even smoke Conecuh sausage right in your oven if you don’t have a grill or smoker available. To oven smoke:

• Preheat oven to 275°F
• Place a smoker box or foil pouch of wood chips directly on oven rack
• Arrange sausages on a baking sheet and place on rack below wood chips
• Smoke for approximately 1 hour until internal temp reaches 165°F
• Turn sausages halfway through for even cooking

While oven smoking won’t produce quite as much flavor, it can be a quick and convenient method for weeknights.

Serving Up Smoked Conecuh Sausage

Once your Conecuh sausage is smoked to finger-licking perfection, it’s time to enjoy! Here are some insanely delicious ways to serve up your smoked sausage:

• Chopped in gumbo or jambalaya
• Sliced on a sausage sandwich
• Added to shish kabobs or skewers
• Crumbled over homemade pizza
• Layered in baked beans or pasta salad
• Paired with cheese, crackers and mustard as an appetizer
• Crumbled over a hearty breakfast hash
• Added to a sausage scramble with eggs and veggies
• Mixed into mac and cheese or casseroles

You really can’t go wrong when adding smoky, spicy Conecuh sausage into your favorite recipes. Getting the smoking time and temperature right ensures mouthwatering results every time.

Key Takeaways for Smoking Conecuh Sausage

Follow these top tips for smoking sausage perfection:

• Use hickory, apple, pecan wood for optimal smoke flavor
• Smoke at 225-275°F until internal temperature reaches 165°F
• Smoke for approximately 2-3 hours depending on size and smoker
• Check temperature early; sausages are done at 165°F internally
• Allow sausages to rest 5 minutes before serving

With the right techniques, you can enjoy restaurant-worthy Conecuh sausage smoked to tender, juicy perfection in your own backyard. Adjust the times and woods to customize the smoke essence you crave. Now get outside and fire up that smoker, because it’s time to craft some insanely mouthwatering barbecue!