Jalapeño Cheddar Brats

[MileHighSmokerGirl]

No plans to smoke today but I picked up 7 lbs of Jalapeño Cheddar Brats from Sam's Meats today.

I am going to do a brisket here soon so I'll smoke a couple packages of these JCB's and then vacuum seal everything to reheat and eat later.

Might do them all, I haven't decided.

 

[indaswamp]

Do the brats have cure #1 in them as an ingredient? That will affect your smoke schedule if the brats do not have it.

 

[MileHighSmokerGirl]

Do the brats have cure #1 in them as an ingredient? That will affect your smoke schedule if the brats do not have it.

I have absolutely no idea.

 

[indaswamp]

I have absolutely no idea.

Then I would find out, or assume the sausages do not have cure #1. Or you could squeeze a small sample out of one of the loose ends of the casings and do a fry test. If the meat turns pinkish/red, then it does have cure #1 and you can smoke low and slow. Also, the taste sample will let you know if you want to smoke the whole batch, or hold some back and eat as is.

If no cure #1, then smoke 4 hours max at temp. below 180*F; or hot smoke 225*F so the INT rises above 140*F within 4 hours.

 

[dward51]

I'm 99% sure the brats from Sam's are "fresh" and do not have cure. Treat them as such - hot smoke.

 

[JckDanls 07]

I'm 99% sure the brats from Sam's are "fresh" and do not have cure. Treat them as such - hot smoke.

My thoughts as well ....

 

[h8that4u]

I do believe that the Sam's she is referring to is a meat market not Sam's club. Would have to double check with her.

 

[MileHighSmokerGirl]

I called Sam's Meats and they are fresh. No cure #1 in them.

 

[MileHighSmokerGirl]

If no cure #1, then smoke 4 hours max at temp. below 180*F; or hot smoke 225*F so the INT rises above 140*F within 4 hours.

So 4 hours at under 180° F pit temp? Or internal meat temp?

 

[indaswamp]

So 4 hours at under 180° F pit temp? Or internal meat temp?

The 4 hours is the 4 hours between the temps. of 40*F and 140*F rule for commuted meats Internal temp. (sausages, hamburgers, ground meat products in general). You can smoke for a total of 4 hours when the pit temp is below 180*F. Then you need to either hot smoke the links above 200*F to finish them Internal temp. above 140*F, or you can hot water bath (preferred) in 160*F water until internal temp. is above 140*F. If you do not want to pasteurize the sausages with a low temp. over a long period of time, then lots of folks cook them to 152*F and hold there for 15-20 minutes. This is what Rich @chopsaw and @SmokinEdge do. Hopefully they will chime in to help you out.

 

[ifitsdeadsmokeit]

They were fresh when I used to shop there. She makes all her sausages that way. The sweet italian is really good too. She will sell you the spice pack if you ask nicely if you want to mix your own. Would special order blood sausage too if ever in the mood. Used to do that when my dad would come visit.

 

[dward51]

I thought they were from the "meat counter" at Sam's Club the way they were wrapped (the butcher counter for premium cuts, etc...) I misunderstood.

 

[SmokyMose]

OK, I just have to try making these. I'm thinking a basic Kielbasa or Brat mix with Jalapeno and cheese added.....
I need to order some high temp cheese.

 

[sandyut]

Those looks real good! Post up the cook please

 

[MileHighSmokerGirl]

The 4 hours is the 4 hours between the temps. of 40*F and 140*F rule for commuted meats Internal temp. (sausages, hamburgers, ground meat products in general). You can smoke for a total of 4 hours when the pit temp is below 180*F. Then you need to either hot smoke the links above 200*F to finish them Internal temp. above 140*F, or you can hot water bath (preferred) in 160*F water until internal temp. is above 140*F. If you do not want to pasteurize the sausages with a low temp. over a long period of time, then lots of folks cook them to 152*F and hold there for 15-20 minutes. This is what Rich @chopsaw and @SmokinEdge do. Hopefully they will chime in to help you out.

Sorry, I'm not following you here. Paragraph breaks would really help out to separate the different methods.

When you say hot water bath do you mean boiling the brats until they're 140° IT and then smoke them?

 

[JckDanls 07]

When you say hot water bath do you mean boiling the brats until they're 140° IT and then smoke them?

Not boiling... Sous Vide style.. 170 - 180 degrees

 

[MileHighSmokerGirl]

Not boiling... Sous Vide style.. 170 - 180 degrees

Is the 170-180 the water temp? Or the IT of the sausages?

 

[SmokinEdge]

Is the 170-180 the water temp? Or the IT of the sausages?

Smoke the brats for a couple hours if you can stay low enough temp. Then I like to poach finish. Put a pot of water on and watch the temp. Take it off heat when water is about 170. Put the brats in the water.
Depending on IT of the brats when they come off the smoker but usually within 15-20 minutes after going in the water they will hit 150+ IT .

Watch both sausage IT and water temp. If the water temp goes lower than 150 put it back on burner until 170 and off again. Once sausage internal temperature hits 152 or so pull them out and let them rest for 10-15 minutes on the counter, I use a cooling rack.

 

[MileHighSmokerGirl]

Smoke the brats for a couple hours if you can stay low enough temp. Then I like to poach finish. Put a pot of water on and watch the temp. Take it off heat when water is about 170. Put the brats in the water.
Depending on IT of the brats when they come off the smoker but usually within 15-20 minutes after going in the water they will hit 150+ IT .

Watch both sausage IT and water temp. If the water temp goes lower than 150 put it back on burner until 170 and off again. Once sausage internal temperature hits 152 or so pull them out and let them rest for 10-15 minutes on the counter, I use a cooling rack.

I cant keep the WSM temp that low.

 

[SmokinEdge]

I cant keep the WSM temp that low.

Just grill them then and they will be delicious.