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Thanks to everyone.

post #1 of 3
Thread Starter 
Last week I bought a GOSM 36" vertical smoker and fixed 2 slabs of ribs on Sunday. I used the 3-2-1 and they were fantastic. Thanks to all who answered my questions and gave me such good advice. This forum is loaded with great people.

This weekend I have a bunch of kids, spouses, and grandkids coming to visit. They all love Johnsonville Brats so I'm going to fix about 40. In the past I have always grilled them but thought I might try smoking them this time. Are they as good smoked as grilled?

If I smoke them (1) should I used the same rub I used on the ribs (3) what temp should I get them to and (3) about how long should I smoke them for.

I'm sure I will again get great advice so thanks in advance. I'm finding out this smoking is fun and the food it out of sight. Have a nice day.

Mike S.
post #2 of 3
MLS, I cook brats on the smoker all the time. I never thought about putting a rub on them, but might be good. I have always done mine naked, just put them on and smoke. Cook to 165* internal temp, you won't be disappointed. You can cook anything on the smoker, you can cook on the grill, burgers,dogs, you name it. Brats will be a nice brown color, skin will be a little tough, but the flavor is great. Be careful when you try your first one, the juices are HOT. Good luck.
post #3 of 3
Make up some ABTs if you are going to smoke the Brats they go great together
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