I have always grilled/smoked brats on my 'traditional' offset smoker at higher temps (325F or so). However - I also see a lot of posts where people smoke them at 225F.
Is the skin tough when smoked at 225F?
I will be using 'regular' Johnsonville brats if this makes a difference.
Is the skin tough when smoked at 225F?
I will be using 'regular' Johnsonville brats if this makes a difference.