Brats or andouille on smoker????

chambersuac · 04-24-2009, 12:08 PM

Any of you fine folk ever cooked brats or andouille sausage in a smoker? I'm thinking of using my small vertical smoker. Should I put liquid (water or something else>?) in the drip pan? Thanks!
Dan
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JamP · 04-24-2009, 12:34 PM

I usually do brats without any water at 225 to about 155 degrees internal. The hardest thing is to not get any holes or tears in the casings because they dry out in a heartbeat.

bigabyte · 04-24-2009, 01:50 PM

One of my favorite ways to do brats is to smoke them low (about 200-225) for an hour and a half, then put some sauteed onions in an aluminum pan, add in some beer and let the brats simmer in the beer in the pan in the smoker for about another hour and a half. Then remove the onions from the beer and reduce the beer by half, then add the onions back in. Grill the brats for a quick finish and put back in the pan. Serve on a tasty bun with some of the onion on top. Mmmmmm, mmmmmmm good.

bbq lover · 04-24-2009, 02:27 PM

i do johnvilles and do a smoke for a hr and then into the pool big tin with beer <or water > and onions that keeps them from drying out over a longer time frame

aquablue22 · 04-24-2009, 04:18 PM

Quote:

Originally Posted by bigabyte

One of my favorite ways to do brats is to smoke them low (about 200-225) for an hour and a half, then put some sauteed onions in an aluminum pan, add in some beer and let the brats simmer in the beer in the pan in the smoker for about another hour and a half. Then remove the onions from the beer and reduce the beer by half, then add the onions back in. Grill the brats for a quick finish and put back in the pan. Serve on a tasty bun with some of the onion on top. Mmmmmm, mmmmmmm good.

HMMMM.............A hot tub for yer brats, that right there is the right way to cook them, I do that also and they are great!

donohuer · 04-24-2009, 06:09 PM

I'm so glad I found this site. New to smoking and one of the first questions I had was whether I could smoke Brats or not. Thanks guys!

TN_BBQ · 04-25-2009, 07:26 AM

Quote:

Originally Posted by donohuer

I'm so glad I found this site. New to smoking and one of the first questions I had was whether I could smoke Brats or not. Thanks guys!

I often recommend newbies start out by smoking sausage & chicken. Both are very easy to smoke. Ribs & pulled pork are great, but they can be discouraging to a newbie.

04-24-2009, 12:08 PM	#1
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Brats or andouille on smoker???? Any of you fine folk ever cooked brats or andouille sausage in a smoker? I'm thinking of using my small vertical smoker. Should I put liquid (water or something else>?) in the drip pan? Thanks! Dan span.jajahWrapper { font-size:1em; color:#B11196; text-decoration:underline; } a.jajahLink { color:#000000; text-decoration:none; } span.jajahInLink:hover { background-color:#B11196; }span.jajahWrapper { font-size:1em; color:#B11196; text-decoration:underline; } a.jajahLink { color:#000000; text-decoration:none; } span.jajahInLink:hover { background-color:#B11196; }

04-24-2009, 12:34 PM	#2
JamP Knows what a fatty is. Join Date: 10-09-08 Location: Newark Valley, NY	I usually do brats without any water at 225 to about 155 degrees internal. The hardest thing is to not get any holes or tears in the casings because they dry out in a heartbeat. __________________ Jamp - "Defender of the Technically Challenged" Stoney Lonesome Gang "The Warden"

04-24-2009, 01:50 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	One of my favorite ways to do brats is to smoke them low (about 200-225) for an hour and a half, then put some sauteed onions in an aluminum pan, add in some beer and let the brats simmer in the beer in the pan in the smoker for about another hour and a half. Then remove the onions from the beer and reduce the beer by half, then add the onions back in. Grill the brats for a quick finish and put back in the pan. Serve on a tasty bun with some of the onion on top. Mmmmmm, mmmmmmm good. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

04-24-2009, 02:27 PM	#4
bbq lover is one Smokin' Farker Join Date: 09-05-08 Location: tracy ca.	i do johnvilles and do a smoke for a hr and then into the pool big tin with beer <or water > and onions that keeps them from drying out over a longer time frame __________________ GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker

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04-24-2009, 06:09 PM	#6
donohuer Found some matches. Join Date: 04-08-09 Location: Milford, CT	I'm so glad I found this site. New to smoking and one of the first questions I had was whether I could smoke Brats or not. Thanks guys!