Discussion in 'Sausage' started by noreaster, Sep 21, 2007.

  1. noreaster

    noreaster Newbie

    hi, i am new member from maine who has smoked on a wsm for about 4 yaers, mostly pork chicken and brisket. i occasionally throw in a top round roast or round eye.

    i am ready this late in the season up here to experiment a little. first thought is some bratwurst. picked some up from the local supermarket at a real good price. they are kayeem pale ale brats. i want to charcoal wood smoke them.

    anybody have temps times remps etc, i would appreciate.
  2. I smoked some brats and some chicken quarters about 2 weeks ago. I am not sure what the temp was, the smoker I was using had a not so good therm on it. I would guess about 260, just about the same as my brisket. Though it took about 3 hours for both to finish. I did have them foiled with some butter and onion quarters and monitored the moisture often to keep from drying out.
  3. smoked

    smoked Master of the Pit OTBS Member

    well smoke at around 225 until internal is 160 basically....... [​IMG]
  4. deejaydebi

    deejaydebi Smoking Guru

    Just before they hit 150 throw some kraut on those bad boys!

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