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Brat Log turned fatty!

post #1 of 6
Thread Starter 
OK, so I had an idea for a "Brat Log" that I was doing during my last smoke. I was making a fatty, pulled pork, etc. You can find the whole thread in the pork forum, but this turned out amazing, so I figured I'd share here as well.

I took a pack of uncooked Brats, cut off the casings, and put the meat in a bowl to mix with some Gates hot and spicy rub.

Then I formed it into a "log," and created a little ditch down the middle for some pineapple. I added some of the juice to it, as well.

The original idea really only had the meat and some pineapple, but I had some bacon left over from teh fatty (don't ask me how) and so I thought, "Self, there's no such thing as left over bacon. Why don't you wrap this thing in there too!"

As I usually do, I decided to listen to the voices in my head, and wrap in bacon. Not enough for a full weave, but yummy pig, none the less. I then

Threw it on the smoke, and every once in a while I'd spritz with pineapple juice and beer. I also added that mixture in some foil while I was letting it rest.

On to the pics!

Brat log formed:

With the Pineapple added:

Wrapped in Bacon!

On the smoke with the Butt!

Kind of a bad pic, but here it is, done and in foil:

Turned out delicious, and I will definitely be doing it again.
post #2 of 6
That is a thing of beauty.
As far as I'm concerned there is no better sausage to smoke compared to Brats, though andouille is a close second.
post #3 of 6
That is a great flavor combo - Nice job
post #4 of 6
Look great! Gonna have to try that!
post #5 of 6
I love Brats in any form and this looks great.

You can use this as a spring-board and go in all kinds of directions with it. You can roll the meat out and lay the pineapple in the center and roll up fatty style. Roll it out and fill with diced onion, cheese and sauerkraut and roll into a fatty (note to self: gotta do one this way). The ideas are endless!!
post #6 of 6
Thread Starter 
I had thought about that (rolling it up with the pineapple in the middle), and also the saurkraut - though that's not my thing. I've already been tinkering with it in my head - I'll let you know what comes of it!
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