Johnsonville Brats?

[str1der]

Anyone ever try throwing some Johnsoville brats in your smoker?

Smok'em if you got'em

[jaeger]

I have done this with Smoked fully cooked similar Sausages. It saves time and there is no better way to warm up Smoked sausages. As far as a fresh brat, I have not, though they will turn out good. I just prefer to charcoal grill fresh brats.

(Keeps the cobwebs off the Weber charcoal grill by using it once in a while.)[:D]





<font size="4"><b>Doug</b></font id="size4">

[Chez Bubba]

Although the smoke will make just about anything taste better, IMO Johnsonvilles are turds[xx(]. There are so many quality sausages out there that your application would make wonderful. Don't base your decision based on the results of Johnsonvilles.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[Thunder Fish]

I agree,Johnsonvilles = Greesevilles [xx(] [xx(] [xx(] Try to find a "Real" European deli and try there Brawts,you will NEVER go back to the ol' heart burn sticks again.And yes the low fat ones I have smoked were very tasty indeed [:p] [:p]

[JJC]

I agree!  I've smoked J-villes in a pinch, and they are OK, but nothing compared to the stuff I can get locally in a German or Italian deli!

John
Newton MA

[MallardWacker]

<b><font color="red">Johnsonville</font id="red"> </b>---The "Near Beer" of brats.  A "wanna be" but could't get out of the gate.  If it wasn't for walmart you  probably would never of heard of them.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[SoupGuy]

A Real brat is supposed to contain 1/3 veal. Most these days contain just pork. Johnsonville isn't bad for a commercial sausage, but not great either.

If you are going to smoke uncooked sausage be sure to get the internal temp of the meat to 152 (f) !
You should also place a dish of water inside to help keep the casings from drying out. Start with a temp of @ 110 degrees- when the meat temperature gets up to about 80, start slowly raising the smokehouse temp to a MAX of 160-165. Pull them out at 152.

Good luck!

[Copper Creek]

I've used the J'ville Brats with good success.  First I romeved the casing from each brat.  Then I cold smoke them for about one hour with hickory.  Then I grill them on a gas grill.  They're always the hit of the party.

Steve
Copper Creek

"Cooking is like love. It should be entered into with abandon or not at all."

[MallardWacker]

I have noticed something at our newest walmart, near the deli counter where they slice deli meats for you, they have some upper end franks and brats there, I have never heard of some of the names but I do know they have hot dogs with real sheep casings.  I WILL GET SOME OF THOSE.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[Chez Bubba]

Mallard,

If one of those names is Usinger's, give it a go. Me like![;)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?