Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: [1]   Go Down

Author Topic: Brats?  (Read 1020 times)

0 Members and 1 Guest are viewing this topic.

Spartan Smoker

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 42
Brats?
« on: July 16, 2018, 12:45:58 AM »

Anyone smoke Brats?  I have some venison brats I want to give a whirl.  Any recommendations?
Logged
RecTec RT-700 with Cold Smoking Box

LowSlowJoe

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 735
  • Smoking out of southeastern Michigan
Re: Brats?
« Reply #1 on: July 17, 2018, 10:17:53 PM »

I  cook mine between 250F and 325F.  Higher temp is faster,  but also requires paying closer attention to them. Use a instant read thermometer,  when they are... 165F they are done.  Let them go too long, they split their casings and their lushious juices too.
Logged
Fast Eddy PG500, Traeger Texas, Traeger Junior, Traeger PTG, GMG Davy Crockett

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6886
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Brats?
« Reply #2 on: July 17, 2018, 10:19:24 PM »

i cook my sausage links at 250 for about an hour
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

bregent

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 925
Re: Brats?
« Reply #3 on: July 18, 2018, 12:32:44 PM »

Wait, are you asking about smoking homemade sausage that will be cooked later, or smoke cooking sausage to consume right after?
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9666
  • Mayberry
Re: Brats?
« Reply #4 on: July 18, 2018, 03:29:29 PM »

My question also...
Logged
Bacon is a Gateway Food...

Spartan Smoker

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 42
Re: Brats?
« Reply #5 on: July 18, 2018, 09:08:58 PM »

Venison brats prepped by my butcher.  Mix of Venison and a little pork.  i guess i don't know if they "cook" them before they package them.  I always presumed they would grind up the meats, blend, season and then case.  i have always grilled them.  But, was just curious if i drop them on the smoker if it gives them more of a natural fire taste versus a gas grill.

thanks...
Logged
RecTec RT-700 with Cold Smoking Box

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6886
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Brats?
« Reply #6 on: July 18, 2018, 09:37:48 PM »

Venison brats prepped by my butcher.  Mix of Venison and a little pork.  i guess i don't know if they "cook" them before they package them.  I always presumed they would grind up the meats, blend, season and then case.  i have always grilled them.  But, was just curious if i drop them on the smoker if it gives them more of a natural fire taste versus a gas grill.

thanks...

250° for about an hour...be careful not to eat them for about 10 minute after you pull them off.  The juices are really hot inside because you won't split the casing and have them drip out like when you grill them.
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180
Pages: [1]   Go Up