So I was smoking a beef roast yesterday and had about 5 Johnsonville brats sitting in the fridge. II've never smoked a brat before, but I thought I would just throw them in there for fun and see what happened.
I had my temp set to 200 and I think around 3 hours in I sliced the tip offof one of the brats to see if it was done. It wasn't, so I put it back in and put the tip back in on the rack too. Around 5 hours, I sliced the other end off and it looked done.
So the first taste test was the original tip I sliced off. Obviously it was cooked very well all the way around. I cut it in half, ate one and gave my wife the other. Words cannot describe the magic! It was unreal and the smokey flavor was to die for.
I took them all off and sliced up a couple for the wife and I with an assortment of yummy flavored mustards. They were very good, but absolutely did not compare to that first bite.
I told my wife that next time I just wanted to slice them up and put them in a foil tray about half way through so they would all turn out as good as that first tip. That's when she pointed out that if I did, nobody else would be able to eat them on a bun. Then my son spoke up and said what about slicing it longways instead. I felt enlightened. :biggrin:
Has anybody ever done this before? If I can get that same saturation of smoke throughout the entire brat like I did that first tip, I would be in heaven! Needless to say, I don't think I'll ever be grilling brats again!
I had my temp set to 200 and I think around 3 hours in I sliced the tip offof one of the brats to see if it was done. It wasn't, so I put it back in and put the tip back in on the rack too. Around 5 hours, I sliced the other end off and it looked done.
So the first taste test was the original tip I sliced off. Obviously it was cooked very well all the way around. I cut it in half, ate one and gave my wife the other. Words cannot describe the magic! It was unreal and the smokey flavor was to die for.
I took them all off and sliced up a couple for the wife and I with an assortment of yummy flavored mustards. They were very good, but absolutely did not compare to that first bite.
I told my wife that next time I just wanted to slice them up and put them in a foil tray about half way through so they would all turn out as good as that first tip. That's when she pointed out that if I did, nobody else would be able to eat them on a bun. Then my son spoke up and said what about slicing it longways instead. I felt enlightened. :biggrin:
Has anybody ever done this before? If I can get that same saturation of smoke throughout the entire brat like I did that first tip, I would be in heaven! Needless to say, I don't think I'll ever be grilling brats again!
