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Bratwurst plan

post #1 of 13
Thread Starter 
I need to smoke about 40 brats for a shindig Saturday. Here’s what I plan to do:
Smoke at 225F for about 2-3 hours (guessing here) until an internal temp of 155. Place in a beer bath (cheapo stuff like Bud, saving the real stuff to drink!!) and serve that way at the party. I anticipate finishing the smoking at about 1:00 and they’ll get eaten from about 4:00 until 7:00 or whenever they’re gone. The beer bath will have an onion, pepper, etc in it for additional flavor. Is there anything wrong with this plan? Any other suggestions? These are good store bought raw brats. I don’t plan to ***** the skin so they should remain moist.
post #2 of 13
Sounds like a plan Payson. When I do mine I cook/smoke them in a big foil pan and smother them in red and green peppers and onions. Add a little evoo and some butter and the vegies smoke to perfection with the brats. Just a thought. Enjoy your party!!! PDT_Armataz_01_37.gif
post #3 of 13

i would preheat the smoker and then place brats into smoker smoke 30 min at 150 to dry the skin then start smoke and increase temp smoke for 30 min check every 15 min for a nice color and pull them i would not smoke for more then 1-1 1/2 hours otherwise you will have to much smokey flavor
post #4 of 13
Thread Starter 
Thanks SmokinJoe and Salmonclubber! I'm getting hungry just thinking about it!
post #5 of 13
here in WI the preferred method is to simmer (not boil) the brats in beer before grilling, grill the brats, and then return the brats to the beer bath for serving

the key is the kraut and good brown mustard
post #6 of 13
Thread Starter 
I was mulling that option over Hodag but decided I'd smoke first and then simmer. My "problem" is the fact that I have to smoke them in advance and then keep them warm for the duration of the event. I wont have a smoker or grill with me so I was thinking a roaster oven kept on low and filled with beer might do the trick. I'll have that available at the party site. An extended simmer in beer wont render them tasteless will it?
post #7 of 13

It might render the beer tasteless, but not the brats!!
post #8 of 13
Seriously, use a malt liquor style beer. They may stand up to the time and duration better. Plus, they do pack more falvor. I make beer bread with it also. Really brings the beer smell and hopps to the bread.
If you can't taste it, why cook with it?
post #9 of 13
Thread Starter 
I really shouldn't have used Bud as my example beer. I'll probably go Yuengling Black and Tan or even dig out some Porter's from a previous competition. I know you can cook some great stuff with Guinness, maybe I'll go that route. Hell, maybe I'll ask my beer club to reimburse me!
post #10 of 13
I usually go with the Bull
Colt 45 Malt liquor
post #11 of 13
there is such a thing as TOO MUCH smokey flavor.......musta missed that class.........BWAHAHAHAHAHAHAAHA
post #12 of 13
Always use good beer for cooking. The reason you prefer to drink it is the flavor. This is the same flavor you want to impart in your recipe. Save the cheap stuff for the bum that is too cheap to bring any and asks you to supply him.
post #13 of 13
the roaster oven method for keeping them warm works great

use a good cheap beer also
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