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Jalapeno Bratwurst

post #1 of 9
Thread Starter 
I've had some jalapeno bratwurst on the smoker at 225 for about 1.5 hours now. I'm hoping for a total cook time of around 2.5 hours. I'll take some pictures when I pull them out. This temp/time combination usually works out well for me with this type of sausage.
post #2 of 9
Thread Starter 
I hit the 2.5 hour mark and they aren't quite ready. I'm leaving the temp alone and I'm just going to give them a little more time. I'll check them after another 20 minutes or so.
post #3 of 9
Thread Starter 
I just pulled them out of the smoker with an IT of 157.
post #4 of 9

looks great...... put er there  


post #5 of 9
Is that a cured sausage or a fresh sausage.
post #6 of 9
Thread Starter 

Fresh. I get them from a butcher shop here in my home town. The owners of the butcher shop are 4 brothers I grew up with. I usually stop in after work to shoot the breeze or pick up a few things and they hook me up with their latest concoctions. I have a freezer full of "Italian", "Hot Italian", and Bratwurst that were part of a Pork Bundle I bought from them a few weeks ago. I actually stopped in to get a peanut butter pie for my wife and they just tossed the jalapeno brats in the bag with a "hey try these and let us know if they are too hot". I guess you could say that I am the guinea pig before they decide to offer it to the public or not.

post #7 of 9
SCREDX3-it's always nice when friends hook you up. I make my own brats and the last several times my youngest son (my helper-crank turner on the stuffer-link maker) makes sure that we do a 5 lb batch of brats with habeneros, we added 5 habs to the last batch and he said that we need to "add a couple more" on the next batch as he thought they needed more heat.
post #8 of 9

Looks great,  very nice :drool

post #9 of 9
Thread Starter 

Thanks! I've been big into grilling for a long time, but I just started smoking 4 weeks ago. I've tried to smoke everything I can get my hands on. I have little boys who love hot dogs / sausages. We tend to eat sausages a couple times a week so I will probably run a lot of them thru the smoker as time goes on.  I think the results are well worth the wait. These were way too hot for them, but I thought they were great. I have a coworker who is a meat lover too so I brought him one today. He was a fan as well. I will call this smoke, a success!

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