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  • One method I have been using lately, in addition to poking holes, is to fire up my smoker at 225 and cooking them (with or without smoke) until they hit an internal temp of around 150-155 (about an hour) and then finishing them on the grill to add some color until they reach 165.

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  • @RWalker24 Another thing that might be happening is overstuffing them? @Joe-Hell is correct though, poking a few holes to allow pressure to bleed out will absolutely help prevent the burst casings.

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  • R

    @joe-hell I will try that. Thank you

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  • @rwalker24 Poke several holes and go low and slow!

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  • R

    How can you keep your collagen casings from splitting while on the grill? I made brats last week with collagen casings and they are practically exploding on the grill.

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  • @tinagh Sometimes it’s good to have more people than just answering because I would have told you no, I wouldn’t boil collagen at all! However, in this case, @Parksider really is an expert in boiling meat products! He finishes up his summer sausages (and maybe other products) in hot water, so if he says it should work I would trust him BUT keep it at 170 or below, collagen casings won’t stand up to a true boiling.

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