Forked Sausage

[ModelMaker]

I'm going to experiment Wed. and one of the new meats is smoked Italian Sausage (brats). Now as a rule when I grill brats, about halfway through when the grease starts bubbleing inside the casing I puncture it with my tongs. Right, wrong, or indifferent I hate scalding hot grease rearranging the skin on my chin into blisters.
So to those with smoked brat expeience do you fork the casings before hitting the grates (does that allow more smoke penetration?) or do you just lay them puppys down? I'm not going to eat them for a few days but will finish on the grill. Should I pull them around 165* or maybe lower temps?
Thoughts on this matter please..
ModelMaker

[Puppyboy]

I never puncture the casings, but will let them cool for a few so I do not burn the flesh from my face and melt my tounge. The smoke will get it and leave a nice ring.

[willkat98]

I never puncture the casings, but will let them cool for a few so I do not burn the flesh from my face and melt my tounge. The smoke will get it and leave a nice ring.

What he said.

And I hope you know that Italian Sausage and Brats are completely different, sausage-wise.

[thirdeye]

I'm going to experiment Wed. and one of the new meats is smoked Italian Sausage (brats). Now as a rule when I grill brats, about halfway through when the grease starts bubbleing inside the casing I puncture it with my tongs. Right, wrong, or indifferent I hate scalding hot grease rearranging the skin on my chin into blisters.
So to those with smoked brat expeience do you fork the casings before hitting the grates (does that allow more smoke penetration?) or do you just lay them puppys down? I'm not going to eat them for a few days but will finish on the grill. Should I pull them around 165* or maybe lower temps?
Thoughts on this matter please..
ModelMaker


No poking please......

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%204/DSC01894a.jpg

Keep as many juices locked in the casing as you can. Your fire is too hot if you have bubbling grease at the halfway point. Here is my 4S sausage philosophy (swell/sweat/spit/split). Once the fire is steady, somewheres between 275° and 325° I lightly oil the skin and put them on the cooker. First they will swell. Then they will sweat. This is a signal from the sausage gods. It means it's the time to keep an eye on them and maybe even ramp down the pit temp because if you don't, the next thing they will to is spit and you want to avoid loosing juices that way. If you really ignore them they will split which is the wurst :mrgreen: thing to happen to a sausage.

[Papa Hogg]

No poking please......

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%204/DSC01894a.jpg

Keep as many juices locked in the casing as you can. Your fire is too hot if you have bubbling grease at the halfway point. Here is my 4S sausage philosophy (swell/sweat/spit/split). Once the fire is steady, somewheres between 275° and 325° I lightly oil the skin and put them on the cooker. First they will swell. Then they will sweat. This is a signal from the sausage gods. It means it's the time to keep an eye on them and maybe even ramp down the pit temp because if you don't, the next thing they will to is spit and you want to avoid loosing juices that way. If you really ignore them they will split which is the wurst :mrgreen: thing to happen to a sausage.

Never heard the 4S rule...I love it. I never poke the sausage...

[AlabamaGrillBillies]

I don't poke holes in the brats I cook.

[tony76248]

Ok.... here is the proper way to prepare brats..... I feel a chit storm coming.....

Puncture the brats using a pushpin in about a dozen places. This will prevent the brat from splitting and will still allow it to remain plump. They will almost always split if you turn your head for a minute if the pin size holes are not utilized.

Place the brats on the well greased grill over a low to medium heat. Actually I like to just hit them with enough heat to give them good grill marks. I will probably only flip them once.

Once the proper appearance is achieved, put them in a a foil pan cover them with beer followed by sliced onions and green peppers. I will use a bunch of onions and peppers and be sure to cover them completely with the beer too. Then I will cook them over indirect heat usually in my gasser which has quite a bit of area.

They will be done when the onions and the peppers achieve your preferred texture. Just do not cook them until the beer is evaporated. That will defeat the whole process. For whatever reason the brats will have a nice red smoke ring about 1/4"-3/8" all around. They will be moist and flavorful and not taste like anything you have tried before....unless you also prepare them this way.

[AlabamaGrillBillies]

Ok.... here is the proper way to prepare brats..... I feel a chit storm coming.....

Puncture the brats using a pushpin in about a dozen places. This will prevent the brat from splitting and will still allow it to remain plump. They will almost always split if you turn your head for a minute if the pin size holes are not utilized.

Place the brats on the well greased grill over a low to medium heat. Actually I like to just hit them with enough heat to give them good grill marks. I will probably only flip them once.

Once the proper appearance is achieved, put them in a a foil pan cover them with beer followed by sliced onions and green peppers. I will use a bunch of onions and peppers and be sure to cover them completely with the beer too. Then I will cook them over indirect heat usually in my gasser which has quite a bit of area.

They will be done when the onions and the peppers achieve your preferred texture. Just do not cook them until the beer is evaporated. That will defeat the whole process. For whatever reason the brats will have a nice red smoke ring about 1/4"-3/8" all around. They will be moist and flavorful and not taste like anything you have tried before....unless you also prepare them this way.


Always looking for something new, I think I'll try that next time I do brats.

[thirdeye]

Never heard the 4S rule...I love it. I never poke the sausage...

In your neck of the woods, there is probably jail time associated with sausage abuse. :mrgreen: Do you have a lot of markets that make it fresh?

[Papa Hogg]

In your neck of the woods, there is probably jail time associated with sausage abuse. :mrgreen: Do you have a lot of markets that make it fresh?

There's 3 things you don't fark with in WI...Beer, Brats & Cheese :biggrin:

Almost every butcher shop makes their own & some will customize them to my taste, it helps to bring samples in for tastings occasionally. Then there's Usingers in Milwaukee, you can go there & get fresh made.

[ModelMaker]

OUCH!!!!
Ok,Ok tommorrow I'll carefully place the tube steaks (yes I know the diff tween brats Italian sausage) in the EDS and smoke the little buggers.
The Farkway store across the street has their own brats and sausages but decided to go with Johnsonville. It's a long summer, will get the homeades tried by summers end.
Any thoughts on temps to pull for use on Fri. or Sat.?
ModelMaker

[BadBoysBBQ]

What, puncture brats with a fork! :eek: :eek: Isn't that punishable by death? If you don't like hot grease running down your chin I'd let em cool a bit first. :biggrin:

[Bottles 'n Bones BBQ]

No forkin' way...!!!

[Norcoredneck]

I do the beer bath and then grill. No forkin around!

[Lazy Dawg]

Don't poke where pokin is'nt needed. put em in the smoke @225 for 1 3/4 2 1/4 hrs. will be the juiciest tubers you ever had. for a real treat roll em in your favorite rub .

[CarbonToe]

I grill then pop them in a foil bag with chopped onions, crushed chilis, chopped pepper and then top up with beer, seal and pop back on grill until done.

I never puncture any sausages.

[RevZiLLa]

Glad I found his thread 'cause I'm smoking brats for the first time today. No poking! (even though the wife says the package says usea a pin and poke...I hate it when she's right...BUT I'M TRUSTING YOU GUYS HERE!)

One package nude, the other rolled in rub.

Thanks brothers!