Saussage are in

[platecutter]

Just put 8 Polish and 8 Brats in the smoker, this is my first

time smoking pork ,I have my meat temp alarm set at 175f is this to

hot ? and went they get up to temp what next I've heard soak in beer

and put in fridge would that be alright ?

Thanks for the help guys - Platecutter

 

[fourthwind]

I wouldnt go that high personally. If you are planning on eating right away, then pulling at 165 is fine. If you are planning on storing and re heating later, I would pull them at 150, and chill. Gives you a little cooking room when it's time to re heat. Brats in beer is like cheese and crackers. they just go together. I like to start brats in a pan with a little butter then deglaze and braise in beer to finish.

 

[platecutter]

Thanks Fourthwind I will keep that in mind for next time ,

just pulled them at 178f and letting them cool to room

temp ,then vacume seal in two's for latter - platecutter

 

[fire it up]

Any pictures? Would love to see how they turned out.

 

[platecutter]

Sorry no pic's yet I haven't got a setup for that ,

soon though . They seem to have turned out well

by the look an smell , and yet another mod for

the smoker comes to light - racks or rods for hanging

sausage from is needed . Platecutter

 

[mballi3011]

Picture we need pictures please pretty please pictures

 

[beer-b-q]

 

[que-ball]

Didn't happen!

What kind of smoker do you have? I don't think the smoker has been made that someone on this forum hasn't modded, and hanging racks is a common mod.

 

[ravenclan]

just did 4 Jimmy Dean sausage "rolls" regular and the maple on the smoker

it turned out great .........i smoked them for four hours but it also will depend how hot your smoker is i try and keep mine around 220 degrees i could not even begin on the taste and the smoke ring in the sausage is real good ...........never did it before a friend tried it and told me about it so now i have a freezer with at least 2 ready to eat !!!!