I've grilled brats lots of times, but I'd like to try smoking them. I did some searching, but there are a couple things I need clarified. I'll be using "standard" Johnsonville brats:
Johnsonville recommends cooking to an internal temp of 160; is that the optimal brat temp? What if I want to sear them a little after smoking?
Roughly how long will that take at 225-250?
Should I make some relief cuts so they don't burst open while smoking, or will that just make them dry out?
TIA
Johnsonville recommends cooking to an internal temp of 160; is that the optimal brat temp? What if I want to sear them a little after smoking?
Roughly how long will that take at 225-250?
Should I make some relief cuts so they don't burst open while smoking, or will that just make them dry out?
TIA