New user here, I smoke and grill nearly everything. I have 2 - 22.5" Weber Smokey Mountain Water smokers, the Weber Ranch Kettle grill and the Weber Gold Grill. I have not atempted sausage yet and ever since a trip to the Salt Lick BBQ outside of Austin Texas last year it has been in my plans to attempt to replicate. Just bought a 1 HP meat grinder from Cabella's. Going to start with a prepackaged Bratwurst kit, but hoping to come up with something similar to what I had in Texas, any tips, suggested recipes? do I brine or not? Most likely what I make will be smoked (for several hours, not days (pork shoulders smoke for 15 hours)) then finished on the grill.