I have never had a bratwurst. I want to change that. I plan to buy some Johnsonvilles from the supermarket. I'd like to get some suggestions for the best way to cook them. Anybody?
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Founding Member
- Jul 2014
- 2601
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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Administrator
- May 2014
- 19883
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Me personally I cook them on the high side of low, so let's say 275-325, I personally don't think an actual temp matters a hill of beans so I don't chase one. But indirect definitely, at least for the main 'cook'. They can explode and split if you try to direct-cook them too much. Others have mentioned SVing them first, then searing the snot out of them. In any case, they should be taken to 165 but I like 'em a bit more well done (inside, not burnt outside) musself.
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Club Member
- Aug 2018
- 1262
- Heart of Dixie
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Kamado Joe Big Joe III, PKGO, PK300, Jumbo Joe and PBC. Weber kettle @ the hunting camp.
I’ve had my best success cooking them in a beer bath with onion slices. After they’ve taken on a different color, I put on the indirect side of the grill, like Huskee I don’t really worry too much about temp. Just a quick sear before pulling off so I don’t pop the casing.
The amount of beer and type is up to you, I tend to go a little low on beer, maybe 6-8 oz. I’ve cover them before to let them braise. Also a neat trick is to pull onions out and sauté them, do this after pulling the brats from bath. Get your favorite mustard and a Martin’s roll, it’s money!Last edited by au4stree; July 14, 2021, 03:26 PM.
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Charter Member
- Dec 2014
- 1475
- NC, The Triad
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WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.
I'm sure others in the brat part of the country will have better methods. With that being said, here is mine. I like to get some cheap pilsner beer, sliced onions, a half/full stick of butter and the brats together. Place it all in an aluminum pan and make sure the beer tops off the brats. Place the pan in the smoker on indirect side at around 250-275. Now, all you are trying to do is simmer the brats in the beer/onion/butter bath until they are cooked but not cracking the casings. When done, roll them on the hot side quickly not letting them rest on the grates so get some color, again without cracking. Now place back in the beer bath to keep warm and load them up on a roll the way you want. I like kraut, onions and brown mustard (even horseradish mustard!). One thing I'm sure most everyone will agree is NOT to pierce them prior to cooking. That will only dry them out. Now I want brats for dinner...
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I used to try the methods above, but I've taken to liking them smoked the whole way. The cases never pop or crack, all the juices stay inside, and they are amazing (at least with Johnsonvilles). I recommend going the traditional boil methods first (they sear after the liquid evaporates), but try them smoked with no sear after. You can sear/brown 'em up without busting the case but it takes more attention and I ain't got time for that
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I'm originally from Wisconsin and I think I have tried making brats about every way possible (with beer, without beer, SV, smoke, etc.). On the smoker anywhere from 225 to 275 for about 40 minutes is now my absolute go-to for brats. No need to sear. No bursted brats. Just watch out for all the juice on that first bite.
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+1….. I never sear any type of sausage anymore. Makes the skin tough and sometimes dried out. Always off the heat with smoke for me too. It gets plenty crispy.
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Club Member
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Jim Morris
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First - buy the uncooked sausage looking Johnsonville brats. NOT the precooked ones that look almost like hotdogs. Then cook them hot and fast until they are about 165 IT and have a nice char. They will start to split open, and don't sweat it. Good stuff! They usually take 20-30 minutes tops at grill temps of around 350 (for me).
They are also good smoked for a couple of hours at 225, but dry out and shrivel a little when doing that, but have a nice smokey taste.
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- Near Chicago, IL
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Favorite Whiskey/Beer:
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On a related note, if I wanted to make 'em crispy, I assume the best approach is sous vide, chill, then sear?
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Club Member
- Mar 2020
- 4096
- Muskego, WI
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Just don’t overcook them. Nothing worse than a a dried out, overcooked brat. When they hit 165 IT they are done! Pull them off.
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Club Member
- May 2019
- 1726
- San Clemente, CA
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Sam
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I like them simply smoked. I rub a little EVOO on them, small toothpick pricked in a few places, then ;smoked at 250 for about 1.5 hours. I like the IT 160-165*. I use the very tip of my Thermapen to check. Cherry or applewood pellets.
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Charter Member
- Jun 2015
- 1314
- S. E. Wisconsin
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Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.
Probably not the recipe you're looking for but here's how my wife and I make them sometimes.
First brown them on the grill
Then take a bread loaf pan and put in a generous amount of pizza sauce and shredded mozzarella cheese
Add the brats
Cover them with more of the pizza sauce and mozzarella cheese mixture
Put the pan on the grill for about 20 minutes
The result is a cheesy gooey mess that can be used on anything after using some of it on the brats.
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Richard Chrz - what have you topped/dressed them with in that top pic?
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@Deweq55 plocmans mustard, green onion, and white onion.
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100% on the beer soak, minimum 24 hours in a Red Beer or dark lager of some kind.
Cook em in the gasser until they split open.
Served on a poppy seed bun with Oktoberfest or honey/sweet mustard.
No ketchup, mustard or relish.
Sadly no one else here like sauer kraut or fried onions but sometimes will go the extra mile and splurge.
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Founding Member
- Jul 2014
- 2601
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Thanks for all of the great responses!
Now (an)other question(s): How do you suggest I serve them and/or what do you recommend I top/dress them with and/or suggestions on sides?
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