Johnsonville brats

Discussion in 'Sausage' started by wrbasher, Jul 18, 2015.

  1. wrbasher

    wrbasher Fire Starter

    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!
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    So are you saying they didn't have the "snap" when ya bite into em ?
     
  3. wrbasher

    wrbasher Fire Starter

    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.
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    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.
     
  5. wrbasher

    wrbasher Fire Starter

    They were nice and juicy in the middle, skins were just a little tough. I don't think I could hold 160s on the kettle either.
     
  6. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    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.
     
  7. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    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.

    [​IMG]
     
  8. Casings need to be cooked around 250ish to get the good bite through snap. Or you can cold smoke them and just finish on the grill. Someats I like the smoky flavor more so do low and slow and sacrifice the snap
     
  9. b-one

    b-one Smoking Guru OTBS Member

    I just had some bacon and cheddar jville brats they were pretty tasty!
     
  10. wrbasher

    wrbasher Fire Starter

    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.
     
  11. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    I that thing they should of been finished of a direct heat for the snap!!
    Take it as a learning experience
     
  12. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    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
     
  13. wrbasher

    wrbasher Fire Starter

    Never heard of stadium sauce. What's in it, or is it a trade secret?
     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Don't be bashin Rednecks & Drinkin Budweiser either.... What the hell man ? :biggrin:
     
  15. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Not sure, you can by it is grocery stores in Wisconsin and they serve it at both Miller Park and Lambo.

    I will see if I can find some.
     
  16. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    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
     
  17. wrbasher

    wrbasher Fire Starter

    My brother lives in Appleton. I'll have to ask him to bring some back next time he's in buffalo.
     
  18. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    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.
     
    Last edited: Jul 19, 2015
  19. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    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....
     
  20. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

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

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