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Johnsonville brats

post #1 of 4
Thread Starter 

I just bought an electric smoker and tried smoking johnsonville brats on it. In order to get smoke, I had to set the heat to med. high, which brought the temp to about 220 F. I left the brats on there for about 2 1/2 hours.


What a mess. The brats dripped grease and tasted 'pasty'. Like elmers glue. Did I smoke too hot? Too long? I heard meat has to be cooked at least 260 deg. F for 1 hour.

post #2 of 4
I have personally never actually smoked my brats. I normally grill them direct heat and rest them in a bath of Sierra Nevada and onions until eat time.
post #3 of 4

I've never tried smoking brat's to the finish temp either.


I set my kettle up indirect and try to keep the smoker temp under 300* til the brats get to an IT of around 140* -145* then move them over the coals to crisp up the casings.  I do throw a chunk of Hickory on there for a bit of added flavor.



post #4 of 4

You can hot smoke the brats at 180 degrees, This will allow the sausage to get smoke and stay within the 40 to 140 in 4hr rule. All fresh sausage needs to reach an internal temp of 160 degrees. You probably over cooked them

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