• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Suggestions on Brats and Sausages

chorizodahitman

Meat Mopper
163
21
Joined Jul 5, 2009
So Friday is my alma mater's big rivalry game and I will be drinking a lot. The plan is for multiple meals (for 100+ people), and I would like to smoke some brats, sausages, and maybe some 1/4 pound dogs on Thursday. Roaster with beer for the brats and water for the dogs work? Any help would be much appreciated. TIA
 

forluvofsmoke

Smoking Guru
OTBS Member
5,170
405
Joined Aug 27, 2008
Sounds like you've thought this out pretty well. Yeah, smoke to recommended internal temps (or lower, provided they reach min temp soon after, in the bath before serving), then drop in a bath and hold @ 135* (min) to 140* nominal temp. If smoked ahead of time, packaged & chilled, then reheated, you'll want to raise your bath temps to a simmer for approx 12-15 minutes to reach reheat internal temps, then reduce to holding temps. Use a pocket therm to assure proper holding temps.

Sounds like a blast!!! Good luck and have fun!!!

Eric
 
Last edited:

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.