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Discussion in 'Pork' started by ishbbq, Jun 27, 2014.
I love Johnsonville Cheese Brats smoked on my WSM. Delicious! I made these today.
Those look awesome. Planning on going down to the states in a few weeks and will pick some of these up if I can find them. How long did you smoke em for?
Those look great! It's amazing how a little smoke can change simple store bought sausages into something incredible.
I've done J'ville plain brats next to chicken and I think they were on for an hour or so at 275˚-300˚ and turned out great. I've also done fresh homemade brats and I think they took a couple hours at 225˚.