Brat pic's

Discussion in 'Sausage' started by trece, Aug 19, 2007.

  1. trece

    trece Fire Starter

    Decided to throw some brats on the smoker tonight while I was makin Chili Rellenos, found room for a fatty too...imagine that [​IMG][​IMG]

    Did nothing to them, 225 for 2 hours.
  2. pne123

    pne123 Meat Mopper

    did you find the casing kept out the smoke flavor? I did some brats and was not impressed. They were good but the not much smoke flavor added. I pulled the casing off the next batch. They were better but were dryer.
    I think if I would have simmered them in beer and onions after smoking them like you are supposed to they would have been better
  3. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    soak or simmer them before smoking & they take the smoke better(as it opens up the pores in the casing).plus fresh butcher's bratts work a whole lot better than commercial(johnstonville) bratts.
  4. trece

    trece Fire Starter

    Actually the smoke flavor is excellent. We left the casings on and did nothing to them. I had read several posts going either way so wasn't sure what would happen. I wish I could tell you what kind they were but I buy everything in bulk so that means they were cheapos from clue. They were very juicy.
  5. deejaydebi

    deejaydebi Smoking Guru

    Looking good there Trece! Looks like your really hooked now! [​IMG]
  6. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    WD, I haven't tried others for brats. We've got a german sausage place here, but I don't get by there often. As a rule, I grab the Johnsonville, and they work great for me.
  7. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Yum! I've done hotdogs, I guess brats are next. Thanks for the idea!

    Take care, have fun, and do good!


  8. deejaydebi

    deejaydebi Smoking Guru

    I don't like casings I peal my off before I smoke, but I use colegen castings they come off easy.

Share This Page