Smokin-It User Forum!
Recipes => Sausage => Topic started by: vwbrad on December 02, 2013, 10:37:09 PM
-
I threw some Johnsonville cheese brats in my #1 over the weekend and they turned out far better than I expected. I didn't do any prep and put them in straight out of the package. I cooked them for 2-1/2 hours with some cherry wood chips. The only thing I would do differently next time is not put any water in with them; the skins came out a little tough. They tasted so good that I may never cook them on the grill again.
-
Actually I might think that no water pan would make the skins tougher than without. Maybe others will inject some thoughts.
-
Most every time I fire my smoker up I put a package of Hillshire Farm beef smoked sausage on with whatever I'm smoking, I LOVE how the sausages turn out with just a couple of hrs of smoke on them,,,
Im going to have to try the brats..
Sweet...
PJ
-
Sounds good! I love sausage in the smoker! I'm with Ben on this one...not sure why you think a water pan would make the skins tough. I would think dryer heat would make them tough. Could have just been your batch of brats this time?
-
I was thinking the skins would be brittle if they dried out a little. I have also cooked the pepperidge farm turkey kielbasa several times without any problems. The skins were just tougher with the brats.
-
I'll have to try that myself!
-
great idea. I love brats. I'm going to start throwing some in for lunch when I cook butts.
-
I tried cooking some brats without the water pan and they didn't come out as good. Ben was correct with his earlier reply. The cheddar brats are the best by the way...
-
Mmmm...cheddar brats and beer....mmmm! :P