Brats were Sous Vide at 148 for 2 hours. I then fired up the Jumbo Joe with the mini SnS to give them a quick sear. I seared
them for a little over a minute on each side using the cold grate method. I learned you really have to be watching the fire and
the brats to keep them from burning. They came out extremely juicy with a crunchy snap to the skin and the inside texture was
cooked the way we like them. I will do it this way again.