just got a new digital 4 rack because my Original BS burnt up in a chicken smoking incident gone terribly wrong. Digging around in my freezer I found about 25 bear brats that I vac packed from a black bear i shot last fall. am looking to smoke/cook them totally in the unit. has anyone had success with this? my concern is the size of the brats....we made them pretty big (about 6" long x 1.5" diameter). We didn't add any pork fat to the recipe so they are extremely lean. Will they cook ok like this or am I doomed due to the size of them? any input would be appreciated. they turn out good on the bbq but would like to get the smoke on em.
You should be alright, but make sure you keep the cabinet temperature above 225°F if they are not cured. Since I mainly make fresh sausage, I will throw some sausage in the Bradley to add some smoke flavor, then finish on the grill, or griddle. But I like a light flavor of smoke; 40 minutes, so they are not fully cooked and I have time to finish them on the grill. For only 40 minutes, you don't have to be too concerned with the cabinet temperature. But you can fully cook them in the Bradley
QuoteWe didn't add any pork fat to the recipe so they are extremely lean
Now is your chance, do a test run with one of the brats wrapped with bacon, who knows..
most everything tastes better with bacon... :D