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Smoked wieners

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    Smoked wieners

    I love a good smoked bratwurst or Polish sausage. Is there anything I can do to make the smoke stick a little better? I usually coat the sausages with vegetable oil and put them on the hot grill right out of the refrigerator.

    #2
    One thing I've always thought about trying but haven't gotten around to yet is soaking them in smoked beer or Rauchbier as it's also known. That is a beer made with smoked malt barley. In my opinion they are crap for drinking but might impart some smoke flavor to the meat. Like I said I have not personally tried this, so if you happen to get around to this before I do I would be very interested in the results.

    _Joel

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    • sklegg
      sklegg commented
      Editing a comment
      I'm going to try this. I tasted a friend's recipe for beer brats using Alaskan Smoked Porter and it turned out really tasty. I agree that the smoked beers taste weird but they did wonders for the sausages. Thanks for the reminder!

    #3
    Cold moist meat attracts more smoke. You could spritz them like some do their ribs/pork butts etc. Or just smoke them with only logs.

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    • sklegg
      sklegg commented
      Editing a comment
      Thanks for the suggestion. I'll try spritzing with water. I also picked up some foil water pans so I can give that a try, too.

    #4
    I cut the casings off the bratwurst before I smoke it and it absorbs more of the smoke flavor.

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