First time doing brats; a little simmer a little smoke. Opinions?

[manman]

Doing a small informal cookout tomorrow.  I'll have the performer going for burgers and the smoker going for Dutch's baked beans :)  That last idea was an add-on after I had planned to smoke some thighs, but we might not have enough people to justify that...why ditch the beans though? :)

Anyway, on to the point... This is my first time doing brats.  Thought it would just be as simple as throwing them on the grill indirect, but now that I've read more about smoking them, and some "strong recommendations" to simmer in beer/onions first, my interest has been raised.

Was thinking about simmering in a beer/apple juice mix, but also wanted to get some smoke flavor in there.  Since I'll already have both the wsm and kettle going, I'm wondering what people think would be the best way to go, and also some average times for each case, since this is my first time...

From what I read it generally said simmer 20 min then on the grill for about 4-6 min.  Since I want to smoke, my main questions were:

1) should I decrease or change the simmer time at all?

2) throwing on the smoker vs indirect side of the kettle after- any major argument for one over the other?  (would have some wood in either of course).  based on how long they were simmered, what would be the average time for each?  Since I'm doing burgers on the kettle, the direct side will be nice and hot, so I'd probably have lower temps in the wsm.

Criticism of my plan is welcome too- if you guys think i'm overcomplicating it, let me know.  Thanks!

 

[boykjo]

I would smoke'm at 180 and forget the simmer. Bring them to an IT of 160. Follow the 40 to 140 rule...

Joe

 

[chef jimmyj]

 I am a fan of Smoking at 180-200*F to an IT of 160*F, measured from the end. Then stick them on the Hot side of the Kettle just until they Crisp up, get Brown and get to 165*F...The Skin was tough on my last batch straight out of the Smoker, running late. They needed to be Browned on the grill or stove...If you need time or space in the Smoker/Grill, You can Smoke and Brown them then " Hold " them hot in Beer with sauteed Onions, at a temp above 150*, too Hot aka Simmering Beer, will eventually over cook them...Simmering first will reduce the smoke penetration, kind of defeats the point of Smoked Brats...JJ

 

[daveomak]

MM, morning...... I'm a fan of simmering in beer, garlic and onion..... simmer at 160 for 1/2 - 1 hour.... let cool in the broth so they soak up the liquid.....   then grill to crisp the casing....   adding smoke to the grill would be awesome...  Dave

 

[diggingdogfarm]

I'm a fan of cooking very carefully over moderate heat for even cooking, browning and smoke flavor, then finishing the brats in beer, butter and onions.

I'm not a fan of finishing them with high heat when the juices and fat have become very mobile and the proteins easily tighten up and the fat and juice flow out in steady profuse stream. :icon_eek:

Most important of all, don't over-cook!!!!

Have fun!

~Martin

 

[manman]

Thanks for the opinions everyone...man it was a tough choice.  Maybe I'll try both ways, we have all day :)

I think for my first try I'm gong to try the smoke to 160 and quick touch on direct heat for a little crisp + color and see how that works.  Will try those other ideas too eventually though and see what I like best.

One more quick question; it seems people generally agree that if you have brats cooked and not being eaten yet you should put them in a beer/onion bath to keep them warm.  Just wondering, how are people usually keeping that bath warm?  I was thinking put the bath on the stove until simmer then let it sit on the smoker with the brats in it until someone wants some?  I would just leave it at the same low 200 temp, does that sound good?

EDIT:

well I posted this at the last second so didn't have enough time to get an answer, but this is what I did, and they turned out great.  Sorry no pics, more people came than expected and between friends and 2 babies was a little too busy.  Will definitely be doing them again though!
 

 

[chef jimmyj]

Anything that will keep the Bath Temp above 150*F but under 180*F is good. On/In the smoker or on the indirect heated side of the Grill even a cheapo Chafing Dish with a Sterno. A Quality Crock Pot set on Warm does a great job of holding in the needed temp range or an Electric Frying Pan will do the job as well...JJ

Update: Ooops...Meant to type Warm and typed Low for holding...JJ

 

[diggingdogfarm]

Just wondering, how are people usually keeping that bath warm?

In a double-boiler at 150 degrees.
A Crock-Pot is too hot for holding, at any setting, IMHO.


~Martin

 

[manik36]

I usualy boil my Brats in beer, onion, fresh garlic.. then out to the grill to be crisped up.  After i put the brats on the grill i leave the onion/beer broth on to simmer and reduce the liquid down, add a lilttle worcestershire sauce, cracked pepper and butter and you have a great topping for ur brats when they are done!!!!

 

[driedstick]

Either way you want just make sure you get us some pics you made me hungry now thanks and good luck

 

[boykjo]

Either way you want just make sure you get us some pics you made me hungry now thanks and good luck

Ditto