A Question of Timing

[TARDISgirl]

Has anyone done baby backs and brats at the same time?  Last time I did ribs, I did 4.5 hours at 225 (came out great), and Johnsonville brats at 250 for 2 hours.  With the lower temp (I was planning on 225) how much longer do you reckon I will need to keep the brats in for?  I was thinking 3 hours at 225. Any thoughts or suggestions?

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[jpittssr]

Has anyone done baby backs and brats at the same time?  Last time I did ribs, I did 4.5 hours at 225 (came out great), and Johnsonville brats at 250 for 2 hours.  With the lower temp (I was planning on 225) how much longer do you reckon I will need to keep the brats in for?  I was thinking 3 hours at 225. Any thoughts or suggestions?

I tried some Johnsonville brats (two flavors) and had to give them away. I don't remember the temp Finished them but my wife and I tried them. I had never had brats before so I didn't know what to expect. The casing was chewy and the insides were dripping in grease. They really had a good flavor but the grease was not very appealing.

[NDKoze]

I think it would be tough to cook both brats and ribs at the same time because you really do not want to open the smoker until at least 4.5-5.0 hours into the smoke and that would be too long for the brats.

I think it would be easier to do them separately with the ribs first and let them rest. You could then smoke the brats for an hour at 250 and then finish them on the grill.

That would be my recommendation at least.

[Walt]

3 hours @ 225 should be fine.  I have smoked both boudin & sausage like this with great results.  I have also gone 2 hours @ 250 with great results.  Sausage is pretty forgiving.  Lately, i have been useing pecan for these cooks.  Really nice.

[NDKoze]

3 hours @ 225 should be fine.  I have smoked both boudin & sausage like this with great results.  I have also gone 2 hours @ 250 with great results.  Sausage is pretty forgiving.  Lately, i have been useing pecan for these cooks.  Really nice.

I agree that 3 hours at 225 should be fine.

My point was that I didn't like the idea of opening the door to pull the sausage out while the ribs still needed another 1.5-2.5 hours. This kind of messes up the "no-peaky" thing.

Overcooking sausage can pop holes in the casings and let all of the juice run out which results in a very dry sausage.

[TARDISgirl]

Just pulled the brats. They were in at 225 for 3 hours. Came out great. Now I'm waiting on ribs and beans.

[DivotMaker]

Looks great, Michelle!  One suggestion - try resizing your pictures smaller, as it's hard to look at when it's so big.  This might help:

http://smokinitforums.com/index.php?topic=1272.0