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Butterflied bratwurst?

post #1 of 3
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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.gif

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!
post #2 of 3

Yep, we just love smoked JV brats.  I haven't tried butterflying them or cutting them open.  I like to lay down heavy smoke on them and usually smoke them at 235F for around 3 hours, give or take.  My wife likes to eat them in a bun. I actually prefer a flour tortilla, or cutting smoked ones up in Dutch's Wicked Baked Beans or Bushes Mesquite Grillin' Beans right out of the can.  My local grocer often has them on sale on Mondays for $5 for the 7 brat family pack.  I stock up and freeze them.  Like you, I'm done grillin them.  Smoking is so much more flavorful, less messy, and more consistent.   

post #3 of 3
We split and grill/smoke dogs and brats like this all the time. Especially when serving with grinder rolls. The two halves fill those buns better. We do the same with the store bought kielbasa split those throw in the smoker for a while then finish off in the cast iron with a amount of garlic butter. Put on a toasted bun with sautéed peppers, jalapeño, onion, oh yeah!
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