Outdoor Cooking with The Smoker King

I picked up some of your recommended Brats today. But alas as I have no camera it obviously did not happen. So I guess that when I prepare your recipe that I will not actually be enjoying them??? Ha ha ha ha.

Ha Ha Ha...!!! Sure you will be, it's us who won't!

thanks for the tip.... I make my own and grilling them was always tricky. You had to cook real slow and pull off just before the casing burst and let them rest wrapped in a towel. Otherewise, if they burst you had a fire and a mess.... gonna try this idea this wknd!

well, I said I was going to try your recipe on cooking the brats but alas I did not... I just stuck them over on the far corner and slow cooked them alongside of a 7 lb brisket... After an hr I turned them and at the 2hr mark I basted them with my brisket mop. Kept mopping and turning each time I mopped the brisket ( just to see how long I could leave them on at 220). I use a butter, kahlua, brown sugar and beef broth mop. I smoked with pecan for three hrs. All I can say about the brats was YUM! Oh yea, the brisket (flat cut) was moist and tender at 7 hrs also.

oh yeah, I can honestly say the brats were still juicy and the skins pretty tender with a slight snap even after 6 hrs!

hey mcsmoker, I pressed ten lbs of fresh brats last sunday and forgot on monday to pack them before I went on a fishing trip! They were in the fridge for five days before I got back. I took five of them and slowly cooked them in beer for about ten minutes. BOY HOWDY! I will brown them up shortly, but the one that was a sausage sacrifice was outstanding! Thanks for the info! Also the sausage even tastes better with the aging of five days in the fridge!