Costco had a sale of $8.72 for the double pack of 14 on the Kirkland brats that at a 1/4 lb . each make a quick meal entrée.  As the title says I just perforate the casing and smoke at 185 deg. for an hour or so then give them a little color for an hour at 325 deg.  This is about the 4th time I have done a batch of these and they just couldn't be easier or better.  I cool them and pack in a zip lock for the freezer.  Note the few that picked up a little sun burn had got too close to the front edge where the heat shield space to the body is about 1".  That being said I am quite happy with the single heat shield mod (Kuma style) and the over all heat distribution.

Those are just darn good eating aren't they? I held off buying them until late into the summer, was looking for the Johnsonville's they usually have carried the last few years but the Kirkland house brand are far better taste and quality.

I will have to try these, they also have mild, med & hot Italian here which I need to try.

I am going to try these today for the 1st time.  Onion, beer & butter broth that Jeri & Phrett taught me...I am looking forward to seeing how they taste!

Do you cook them in your beer broth right away or do you cook them separate first.

They soak in the hot liquid till basically cooked and you are ready for the next one, then high heat grilled for snap!

Thanks! Sounds simple for when you have lots of company.