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The simple thngs - Johnsonville Brats
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Topic: The simple thngs - Johnsonville Brats (Read 5029 times)
vwbrad
Newbie
Posts: 20
The simple thngs - Johnsonville Brats
«
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.
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benjammn
Hero Member
Posts: 471
Just smoke it!
Re: The simple thngs - Johnsonville Brats
«
Reply #1 on:
December 02, 2013, 11:00:43 PM »
Actually I might think that no water pan would make the skins tougher than without. Maybe others will inject some thoughts.
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Ben in Chandler, AZ
Proud owner of #2
puddle jumper
Sr. Member
Posts: 219
Re: The simple thngs - Johnsonville Brats
«
Reply #2 on:
December 03, 2013, 09:11:29 AM »
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
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John from North Georgia
Smokin It #2 owner
DivotMaker
Hero Member
Posts: 10988
Model 1, 2D conversion, and 3D!
Re: The simple thngs - Johnsonville Brats
«
Reply #3 on:
December 03, 2013, 08:11:13 PM »
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?
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Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
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vwbrad
Newbie
Posts: 20
Re: The simple thngs - Johnsonville Brats
«
Reply #4 on:
December 03, 2013, 08:24:03 PM »
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.
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Rob Babcock
Full Member
Posts: 84
Re: The simple thngs - Johnsonville Brats
«
Reply #5 on:
December 06, 2013, 04:58:58 AM »
I'll have to try that myself!
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rickne
Sr. Member
Posts: 203
Re: The simple thngs - Johnsonville Brats
«
Reply #6 on:
December 16, 2013, 01:29:36 AM »
great idea. I love brats. I'm going to start throwing some in for lunch when I cook butts.
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Rick -- The Cornhusker State
Model #3 Jack Daniels Edition (W/ Cart)
Toggle Switch Bypass, Cold weather Cord, Auber PID
vwbrad
Newbie
Posts: 20
Re: The simple thngs - Johnsonville Brats
«
Reply #7 on:
December 23, 2013, 06:29:27 PM »
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...
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DivotMaker
Hero Member
Posts: 10988
Model 1, 2D conversion, and 3D!
Re: The simple thngs - Johnsonville Brats
«
Reply #8 on:
December 23, 2013, 08:03:47 PM »
Mmmm...cheddar brats and beer....mmmm!
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Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!
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The simple thngs - Johnsonville Brats