Smoked Brats Q View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

kboss714

Fire Starter
Original poster
Mar 29, 2015
69
17
Colorado
Last night I let my brats brine in New Belgium Ranger(IPA Beer) overnight and smoked them for lunch with smoked grilled onions and peppers. Smoked for 3 hours total then hit them on the grill for a little of the char grill marks. In the water pan I used the beer it been soaking in to keep giving off flavor.  At the 2 hour mark I checked IT @ 145degrees. Perfect temp after the last hour of cooking great flavor IT @ 157. I smoked the onion and bell pepper under the brats so any drippings fell on them for 30 minutes then grilled them with some of my veggie rub. Once done added brats to a bun then the peppers and onion and a little jalapeno mustard on a few and regular mustard on the other.





 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky