Johnsonville brats

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wrbasher

Fire Starter
Original poster
Jul 8, 2015
46
11
Hamburg, NY
I decided to smoke some Johnsonville brats on the Weber kettle grill, the results are so-so. I smoked them with black cherry chunks at 200° to an IT of 160. Took about 2 hours. Next I chopped up some onions, tossed them in a foil pan, and covered them with a can and a half of Yeungling premium. I added a little more Kingsford charcoal to the fire and simmered the brats for about half an hour. The smell coming from the grill was awesome but the final product was not all that. They had a nice smoke ring and a good smoke flavor, but the texture was off. Kind of chewy. Maybe I should have crisped them up for a minute after their beer bath!
Questions or comments welcomed. Thanks for looking!
 
They snapped but it was tough to get thru the skin. As in, most of the meat would squeeze out before the skin would break.
 
I think the brats might have had a fat out after being at 200 for a few hours. If you can keep the temp below 165 and hold it for a few hours the texture might be better.
 
As it happens, I have a pack of those waiting in the fridge. I'm planning on roasting some corn on the cob over charcoal, so these can go along.
 
Brats are not meant to be smoked. Simmered in beer and onions and then served with some good kraut. At least that was the rule growing up near Sheboygan.

Rules.gif
 
I think for the time and effort put in, next time I'll grill them indirect and then finish them off over the flame. Glad the cheddar bacon worked out for you b.
 
After spending 12 years in the Capital of Brats (Wisconsin) I learned that brats are meant to be grilled, slowly to cook through.  Cooking them in Beer and onions cooks the flavor out.  If you want to par cook them in beer and onions do it before you grill them.  You will also want to cool the brats in the liquid, when you do this the brats will pull the moisture ( equals flavor) back into them.  Then throw them on the grill and serve with fresh Kraut (not that canned stuff).  And if in Wisconsin you decide to put ketchup on your brat, you might as well be drinking a Budweiser, cause you will quickly loose friends.  Either mustard or stadium sauce (created by the guys who ran the food service at county stadium (Miller Park) are supposed to go on a Brat.

For even a better Brat, order some Klements or Usingers, they are both awesome Brats.

Just my opinion....

Smoke ON!

-Jason
 
My brother lives in Appleton. I'll have to ask him to bring some back next time he's in buffalo.
 
Don't be bashin Rednecks
No bashin, Rednecks are welcome in Wisconsin as long as they drink Miller or another local brew.

Take it up with them :)

Smoke ON!

-Jason

Haha, I guess I'd be the cousin Eddie with my Bud ! I'd just show up loud & proud with my R.V. ! Now that there Clark's an R.V. :biggrin: LOL.
 
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Haha, I guess I'd be the cousin Eddie with my Bud ! I'd just show up loud & proud with my R.V. ! Now that there's Clark's an R.V.
biggrin.gif
LOL.
Right after I moved there, I showed up at a party with a Case of beer....from the looks I got, I quickly looked to see if I had forgotten to put on pants....
 
Haha, I guess I'd be the cousin Eddie with my Bud ! I'd just show up loud
Right after I moved there, I showed up at a party with a Case of beer....from the looks I got, I quickly looked to see if I had forgotten to put on pants....

LOL, the sophisticated folks ! Haha. Have a good one ! :beercheer:
 
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