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Old 10-05-2005, 08:28 AM   #1
chargriller
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Default Store Brats

Hello All,

I would like to smoke some brats but do not have the equipment at home to make them so I was just going to buy some store brats.

Can they be smoked?

What do you want to internal temp to be?

How long do they take?

Thanks for any help.
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Old 10-05-2005, 08:56 AM   #2
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yes

3 hours at 225

Johnsonville 3# pack at Costco
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Old 10-05-2005, 09:02 AM   #3
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Thanks Bill,

What temp do you get them to, like 160 or 170 range?

I might have to load up the smoker and throw some on for lunch some time with chicken.
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Old 10-05-2005, 09:06 AM   #4
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Sacrafice one for the team.

Cut in half and see if its done.

If yes, eat

If not, call the dog.

Not kidding. I have never done the temp thingy with sausage of any kind, including fatty.

You hold your temps up, they'll be fine. If they are a bit lower temps, another half hour to an hour might be needed.
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Old 10-05-2005, 09:12 AM   #5
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Sounds like a game plan.

Thanks Bill
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Old 10-05-2005, 09:12 AM   #6
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Can't go wrong with Johnsonville, IMO. Bill's got it right: just cook 'em till they're done. I usually check the temps on fatties, but not other sausage. If you've got the ability, you might roll 'em around on top of the fire for a couple minutes after they're smoked to char 'em up a little-- that's how I like them.
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Old 10-05-2005, 09:17 AM   #7
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Yup same as Bill and Q,if i'm in a hurry i smoke them as long as possible then finish on the grill.Johnsonville Beerbrats are my favorite.
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Old 10-05-2005, 09:29 AM   #8
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I smoke johnsonville a lot. Coolest part of the chamber. Couple hours maybe. Then either to the hottest part or throw on the grill. They come out excellent. I have done big batches and don't finish them, then freeze or throw in the fridge for the week to finish off on the grill.
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Old 10-05-2005, 09:33 AM   #9
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Uzingers makes awesome brats. Our Sam's Club here in KC carries them. I thought they were better than Johnsonville. They come 24 to a pack. If you decide to temp them, 160 is done if cooking over a hot fire (they will rise a few degrees), 165 if you are smoking them.
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Old 10-05-2005, 09:50 AM   #10
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Heres how I do it... not completely conventionally smoked, but sure are good.

I'm a big fan of Johnsonville. Like them better than the ones we get at the German deli or butcher shop.

Slice 2-3-4 large vidalia onions. Put them in a deep pan or pot that will fit in the hottest part of your chamber(in a horizontal, right next to the firebox). In the bandera, I used the Waterpan lined with a couple layers of foil. I also will start the onions in a pot on a stove to soften them slightly, just till the sweat. Anyway.....

Put the onions in the pan, a few whole cloves of garlic, add your brats and a few cans of beer, enough to cover the brats plus some extra. (I also preheat the beer a little, just so its not cold. This is the purpose of schafer ). Add some Franks Red hot to taste, a few shakes of worschestire sauce. I also throw in bay leaf or 2. Let them simmer in the beer and onions in the chamber for a while. When your ready for one, just take it out of the beer and put it next to the pan in the hot spot, or on the grill for a minute. Then serve with some of that smoked beer and onion soup spooned on top. Good chit. I serve it open faced on Artisian Bread.

During parties, I will keep replenishing the beer and onions as I use them. When all is done, I'll put the remaining soup in the fridge. The fat will rise to the top and harden so u can remove it all the next day. What remains is the best onion soup u ever had.
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Old 10-05-2005, 09:51 AM   #11
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Yes to Uzingers as well

A great Milwaukee Brat.

Wasn't aware they were nationwide.

Thanks Rod
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Old 10-05-2005, 10:50 AM   #12
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Quote:
Originally Posted by BBQchef33
Heres how I do it... not completely conventionally smoked, but sure are good.

I'm a big fan of Johnsonville. Like them better than the ones we get at the German deli or butcher shop.

Slice 2-3-4 large vidalia onions. Put them in a deep pan or pot that will fit in the hottest part of your chamber(in a horizontal, right next to the firebox). In the bandera, I used the Waterpan lined with a couple layers of foil. I also will start the onions in a pot on a stove to soften them slightly, just till the sweat. Anyway.....

Put the onions in the pan, a few whole cloves of garlic, add your brats and a few cans of beer, enough to cover the brats plus some extra. (I also preheat the beer a little, just so its not cold. This is the purpose of schafer ). Add some Franks Red hot to taste, a few shakes of worschestire sauce. I also throw in bay leaf or 2. Let them simmer in the beer and onions in the chamber for a while. When your ready for one, just take it out of the beer and put it next to the pan in the hot spot, or on the grill for a minute. Then serve with some of that smoked beer and onion soup spooned on top. Good chit. I serve it open faced on Artisian Bread.

During parties, I will keep replenishing the beer and onions as I use them. When all is done, I'll put the remaining soup in the fridge. The fat will rise to the top and harden so u can remove it all the next day. What remains is the best onion soup u ever had.
Dang, that sound so good right now. Looks like I'm stopping at the store...
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Old 10-05-2005, 11:08 AM   #13
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Quote:
Originally Posted by willkat98
Yes to Uzingers as well

A great Milwaukee Brat.

Wasn't aware they were nationwide.

Thanks Rod
Don't think they are. AT least not down here in God's country
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Old 10-05-2005, 11:12 AM   #14
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I cook mine in beer and onions similar to what Phil does. Then a quick roll on a hot grill to crisp them up. Usinger's are great, but buy Johnsonville! They are a customer of ours and if you guys all buy more Johsonville products, they can my more videoconferencing systems, and I can buy more Johsonville products! See how that works?
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Old 10-05-2005, 12:41 PM   #15
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Quote:
Originally Posted by Ron_L
They are a customer of ours and if you guys all buy more Johsonville products, they can my more videoconferencing systems, and I can buy more Johsonville products! See how that works?
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