Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: smoker pete on September 27, 2016, 03:03:11 PM
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(http://i854.photobucket.com/albums/ab105/papa_peter/Sausage/MAKbrats09252016/SmokedBrats1_zpsx5sa38d2.jpg)
Hickory smoked Johnsonville Brats ... Doesn't get any juicier than that!! Nice smoke ring too - I know the ring doesn't add to the taste but it sure makes them look great. Smoked at 225ºF for about 2 hours till internal temperature reached 170ºF.
(http://i854.photobucket.com/albums/ab105/papa_peter/Sausage/MAKbrats09252016/SmokedBrats3_zpsupnazqfw.jpg)
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Love those, I have a pack in the fridge ;) I know what's gonna happen Saturday :D :D
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Boy those look great do you deliver ;) ;) ;)
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Love those, I have a pack in the fridge ;) I know what's gonna happen Saturday :D :D
how can you possibly wait until Saturday?????? ;D
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Looks mighty tasty.
One question though, were the brats raw or pre-cooked?
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Looks mighty tasty.
One question though, were the brats raw or pre-cooked?
raw
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Oh Pete you didn't boil em in beer? :P
I may need to try this next time :thumbup:
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Looks mighty tasty.
One question though, were the brats raw or pre-cooked?
raw
Thank you much. Next time I will order a batch of raw brats from Usinger's. We were just in Wisconsin and brought back about 50 pounds of sausage but all the brats are pre-cooked.
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Pete, you had me at Brats. Those look great. I am SO doing this!
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I need to try these ;D
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Time to try smoker pete fine idea,
Blaz'n Grill Works Grid Iron at 215 Degrees:
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/1475186781937_zps9gmaa4ck.jpg) (http://s547.photobucket.com/user/Savannahsmoker/media/Smoking%20BBQ/1475186781937_zps9gmaa4ck.jpg.html)
Season two of the brats I brought back from Held's Meat Market in Slinger, Wi with mustard and two of my modified rubs for testing.
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/1475187316886_zpslw0bfzjs.jpg) (http://s547.photobucket.com/user/Savannahsmoker/media/Smoking%20BBQ/1475187316886_zpslw0bfzjs.jpg.html)
Served on Oatmeal Bread with grainy brown mustard. Next time I will smoke at 200 degrees.
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/1475192145610_zpsqcssreuy.jpg) (http://s547.photobucket.com/user/Savannahsmoker/media/Smoking%20BBQ/1475192145610_zpsqcssreuy.jpg.html)
Delicious and thanks much smoker pete.