How do I cook Brats?

[zubby01]

I want to cook some brats on the smoker. I'm kinda new at this and I want to know how long to cook them and know when they are ready. I will throw them on the smoker w/ the brisket.

[Bludawg]

Pierce the casing in a few spots with a tooth pick so they don't explode and put them in the cold zone. 45- 1 hr or 160 IT

[SmittyJonz]

I Grill them over Red Hot Coals n Small Flame on my Kettle - rolling them every 2-3 minutes till they just start to split open (10-12 minutes probally) :mrgreen:

http://i1326.photobucket.com/albums/u645/bobjones79/3DBF72C3-85E0-43A0-A0FE-E3D37D100E57_zpsf6nslncy.jpg (http://s1326.photobucket.com/user/bobjones79/media/3DBF72C3-85E0-43A0-A0FE-E3D37D100E57_zpsf6nslncy.jpg.html)

[Harbormaster]

I don't normally put them on a smoker. Indirect on a kettle with some smoke wood until they are a beautiful burgundy color.

Putting them in a beer bath is sacrilege in these parts.

Serve with raw onions, sauerkraut, and brown/horseradish/Dusseldorf mustard.

Good stuff, Maynard!

[Mikeinctown]

I do them how I saw on BBQ U several years back.

Smoker for about 45 minutes then into a pan over the coals with a bottle of beer, a stick of butter, and a cut up onion.

[oldbill]

I usually wait until the end of the cook if I'm cooking brisket or something and while the brisket is already resting on the kitchen counter I'll throw the link on to slowly cook while the pit is starting to cool. I usually cook brisket at 275 - 300 and I like the pit to be about 225 or less for the sausage so that it cooks slowly and gets enough smoke. Basically 200 - 225 for about 45 minutes to an hour (for uncooked sausage), if it's pre-cooked and smoked I cook it for about 30 minutes just to warm it up and put a little smoke on it.:-D

[Grimm5577]

They are done when they look like this.
Indirect over lump and hickory, rolled a few time to prevent splittng. I like to keep the juices in so I don't prick the casing and I do my best to make sure they don't split/explode.

http://barbecue.christopherludwig.com/wp-content/uploads/2014/06/2014-06-23-19.41.09.png

http://barbecue.christopherludwig.com/wp-content/uploads/2014/06/2014-06-23-20.04.16-579x1024.png

[JoSal73]

Nice looking Grimm!

[darkoozy]

What Grimm said...at 225 I smoke em for 2 hours until they start to sweat...

[Friedturkeyspam]

I also would like to say "WHAT GRIMM SAY"
don't fork'm, if you have a thermometer, internal 165-175. on smoker running 250 to 300 nearly an hour.

If cooking on a grill like a Weber, build fire on one end. place brats and lid vent on other side. 30 to 45 minutes



http://i176.photobucket.com/albums/w199/friedturkeyspam/Smoker/P1010605_zps81cdd839.jpghttp://i176.photobucket.com/albums/w199/friedturkeyspam/Smoker/P1010594_zps51888425.jpg

[WineMaster]

Make a beer, onion and pepper Hot Tub in a 1/2 sheet pan. Throw the sausages on the grill and when they are done, throw em in the hot tub. They can stay in there as long as you keep moisture in there.

[Smoking Westy]

They are done when they look like this.
Indirect over lump and hickory, rolled a few time to prevent splittng. I like to keep the juices in so I don't prick the casing and I do my best to make sure they don't split/explode.

http://barbecue.christopherludwig.com/wp-content/uploads/2014/06/2014-06-23-19.41.09.png

http://barbecue.christopherludwig.com/wp-content/uploads/2014/06/2014-06-23-20.04.16-579x1024.png


^^^^THIS - you don't them to split and loose all the juices. I usually cook over direct fire for a short time to give the casings some good color and then move indirect.

[Whitewookie]

I've never smoked them, I usually cook them indirect on my Weber for about 40min the throw them over the hot coals for just a couple min to give them a little color and texture.

VR,
Harold

[Stoke&Smoke]

Grimm those are damn fine looking brats!

[Bigelow]

You did good Grimm making me hungry. Nice set of knives you got back there.