Plan for about 30 minutes per pound at 250F, roughly 1 hours for a typical 2 lb cut. Pull it at 165F internal. Smoke to 165F internal. The bacon weave bastes the sausage as it cooks.
Pro tip
Smoke to 165F internal. The bacon weave bastes the sausage as it cooks.
Cook to temp, not time
Every smoke is different. A good wireless thermometer is the single best upgrade for consistent BBQ: set the target temp and cook until it hits.
FAQ
How long does it take to smoke fatty (bacon-wrapped)?
About 30 minutes per pound at 250F, roughly 1 hours for 2 lbs, but always finish by internal temperature (~165F).
What temp do you pull fatty (bacon-wrapped)?
Pull fatty (bacon-wrapped) at about 165F internal, then rest before serving. Smoke to 165F internal. The bacon weave bastes the sausage as it cooks.