Brat pic's

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Fire Starter
Original poster
Jul 16, 2007
Decided to throw some brats on the smoker tonight while I was makin Chili Rellenos, found room for a fatty too...imagine that

Did nothing to them, 225 for 2 hours.
did you find the casing kept out the smoke flavor? I did some brats and was not impressed. They were good but the not much smoke flavor added. I pulled the casing off the next batch. They were better but were dryer.
I think if I would have simmered them in beer and onions after smoking them like you are supposed to they would have been better
soak or simmer them before smoking & they take the smoke better(as it opens up the pores in the casing).plus fresh butcher's bratts work a whole lot better than commercial(johnstonville) bratts.
Actually the smoke flavor is excellent. We left the casings on and did nothing to them. I had read several posts going either way so wasn't sure what would happen. I wish I could tell you what kind they were but I buy everything in bulk so that means they were cheapos from clue. They were very juicy.
WD, I haven't tried others for brats. We've got a german sausage place here, but I don't get by there often. As a rule, I grab the Johnsonville, and they work great for me. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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