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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-05-2005, 08:28 AM | #1 |
Full Fledged Farker
Join Date: 03-30-05
Location: Sioux City, Iowa
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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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Rob K. In order of use: Char-Griller Smokin Pro BSKD Meco Electric Water Smoker Xbox Live: char skd1 Wii - 4548 1877 4323 1724 Blog: The Casual Gamer |
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10-05-2005, 08:56 AM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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yes
3 hours at 225 Johnsonville 3# pack at Costco
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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10-05-2005, 09:02 AM | #3 |
Full Fledged Farker
Join Date: 03-30-05
Location: Sioux City, Iowa
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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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Rob K. In order of use: Char-Griller Smokin Pro BSKD Meco Electric Water Smoker Xbox Live: char skd1 Wii - 4548 1877 4323 1724 Blog: The Casual Gamer |
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10-05-2005, 09:06 AM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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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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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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10-05-2005, 09:12 AM | #5 |
Full Fledged Farker
Join Date: 03-30-05
Location: Sioux City, Iowa
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Sounds like a game plan.
Thanks Bill
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Rob K. In order of use: Char-Griller Smokin Pro BSKD Meco Electric Water Smoker Xbox Live: char skd1 Wii - 4548 1877 4323 1724 Blog: The Casual Gamer |
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10-05-2005, 09:12 AM | #6 |
is One Chatty Farker
Join Date: 06-29-05
Location: Dallas, TX
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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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Shohn ECB w/mods Weber Smokey Joe 18" Weber Kettle 22" Weber clone kettle Curb-foundling char-broil gasser WSM: Assembled! First cook: 8/25/06 Fanatical devotion to the Q |
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10-05-2005, 09:17 AM | #7 |
is One Chatty Farker
Join Date: 06-28-04
Location: Phoenix, AZ
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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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Mr Smoker BBQ Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera |
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10-05-2005, 09:29 AM | #8 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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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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10-05-2005, 09:33 AM | #9 |
Full Fledged Farker
Join Date: 07-25-05
Location: Kansas City
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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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Rod If I do everything half ass, how can I be a "full fledged" anything? |
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10-05-2005, 09:50 AM | #10 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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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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10-05-2005, 09:51 AM | #11 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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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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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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10-05-2005, 10:50 AM | #12 | |
Full Fledged Farker
Join Date: 04-26-05
Location: Alvaton, Kentucky
Name/Nickname : John
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Quote:
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John ======= "And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter Oklahoma Joe Highland Smoker Brinkmann Trailmaster Vertical offset 35LB commercial deep fryer |
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10-05-2005, 11:08 AM | #13 | |
Quintessential Chatty Farker
Join Date: 12-05-03
Location: Mt Carmel IL
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Quote:
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10-05-2005, 11:12 AM | #14 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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10-05-2005, 12:41 PM | #15 | |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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Quote:
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