Thanks to everyone.

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Fire Starter
Original poster
Jul 11, 2007
Last week I bought a GOSM 36" vertical smoker and fixed 2 slabs of ribs on Sunday. I used the 3-2-1 and they were fantastic. Thanks to all who answered my questions and gave me such good advice. This forum is loaded with great people.

This weekend I have a bunch of kids, spouses, and grandkids coming to visit. They all love Johnsonville Brats so I'm going to fix about 40. In the past I have always grilled them but thought I might try smoking them this time. Are they as good smoked as grilled?

If I smoke them (1) should I used the same rub I used on the ribs (3) what temp should I get them to and (3) about how long should I smoke them for.

I'm sure I will again get great advice so thanks in advance. I'm finding out this smoking is fun and the food it out of sight. Have a nice day.

Mike S.
MLS, I cook brats on the smoker all the time. I never thought about putting a rub on them, but might be good. I have always done mine naked, just put them on and smoke. Cook to 165* internal temp, you won't be disappointed. You can cook anything on the smoker, you can cook on the grill, burgers,dogs, you name it. Brats will be a nice brown color, skin will be a little tough, but the flavor is great. Be careful when you try your first one, the juices are HOT. Good luck. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts