Need advice with fresh brats

[wnctracker]

ive got to smoke 20 fresh brats tomorrow for my sons class worlds foods day. I'm planning to do 200 degrees and hickory but have to do them ahead of time. Any suggestions to avoid wrinkled up brats to be eaten an hour after finished? Would cold water plunge at 160 degrees help? Thanks!

 

[Waterville Jesse]

I would put the brats in a roaster oven when done smoking. If u have a rack to sit them on and put some water or apple juice in the bottom and just keep the heat low to keep them warm. Just my thinking...

 

[indaswamp]

I would suggest 225* instead of 200* to ensure you finish cooking the brats in less than 4 hours for fresh sausages. This will also help cook them faster with much less fat out and they will be juicier too.

Yes, cook to INT 160* if no cure in sausage, then plunge in cool water to stop the cooking and let the sausages plump back up....

 

[Gwanger]

I would suggest 225* instead of 200* to ensure you finish cooking the brats in less than 4 hours for fresh sausages. This will also help cook them faster with much less fat out and they will be juicier too.

Yes, cook to INT 160* if no cure in sausage, then plunge in cool water to stop the cooking and let the sausages plump back up....

best way to prepare bratwurst for a group, brown on grill so they ars nice brown not over cooked , alum.pan or foil pan big enough to hold all brats add beer and onions and butter just bring to low simmer you keep brats in there and eat when you want, the brats really plump back up and are so good. and you dont have to be cooking every time someone want a good brat. works great when you have a group and other things on the grill or smoker. I just reread your post and realized you are feeding young adults just add diluted apple juice and water w/ onions I guarantee they will love them