Bratwurst-a-thon

[Payson]

I'm curious regarding the number of Brats that can be safely cooked on a 4 rack OBS? I'm thinking standard sized brats (if there is such a thing...) from Sam's club or similar. I need to cook 100 and I know that # won't fit. I'm thinking 50 would though. I will have the time to do them in 2 separate batches so that's not an issue. My issue is fear that I'll overload the smoker and the brats will be in the danger zone as far as temp is concerned for too long. Am I needlessly worried? I've got a large brick on the bottom of my smoker acting as a heat sink so once the smoker is up to temp it should recover pretty quickly. These would be for a large party that's usually catered by a professional Q Chef. I'm a nervous wreck about stepping in and doing it myself but will if my fears are groundless. What thinketh ye all?

[BuyLowSellHigh]

Most of the Brats I know are about 4 oz each;  50 would weigh in at around 12.5 lbs, about the same as 4-5 racks of St. Louis cut spareribs .  I think you'll find that the Brats present way more thermal mass than the brick, will really cool things down and it will take longer to get things reheated than you may be thinking.

Most Brats are fresh sausage, so you want to get them through the danger zone (40-140 °F) as quickly as possible.  I suspect that going to 4 batches will be just as fast as 2 (better heat recovery and heat transfer) and because of the faster heat up should be a safer bet.   I think 50 is probably doable and most likely without any problems, but I doubt there is much advantage timewise and there is a grater risk in the food safety issue.

If time-volume is an issue, then you might consider pre-cooking them to an IT of ~ 155 °, then heating/finishing them in a Bradley.

[Payson]

Thanks, 4 batches sounds safer now that you mention it. Once they're done they're just going into a beer bath anyway so I can do 4 batches easily. That's exactly the kind of advice I was looking for. I sure don't want a bunch of folks getting sick!  ;D (Especially at a homebrew competition!!)

[BuyLowSellHigh]

Well if you have the beer bath you might consider reversing your order- beer first to cook up to 155 °, then finish in the Bradley.  The beer will cook 'em a whole lot faster too (just be careful not to overcook them).  I think I could easily handle 100 Brats in one of my 15 gal brewing kettles.

[Payson]

Now that's a thought. I've got a brew kettle now that you mention it. Maybe I could cook them in beer, onions and peppers initially and then, like you say, toss them on the smoker. 100 in a kettle would still leave room to spare! By God I think you're on to something! Now I've got to figure out a way to make it appear as if I'm busy the whole time so I'll be justified in standing around "working on them" the bulk of the day while I drink beer and monitor their progress. The alternative is judging the homebrew entries. Too much writing and thinking involved with that!  ;D

[BuyLowSellHigh]

Judging homebrew has way too many serious risks involved (danger of getting a bad one that you can't clear from your palate).  Your solution is easy, anytime someone gets close just lift the lid off the kettle and give 'em a warm beer steam bath, and if they persist then open the smoker door and give 'em a smoke out, then wipe your brow and fain the cooks heat stress. ;D

BTW, you weren't the judge who wrote down that my Scotch Ale wasn't representative of the category and did not qualify as a Scotch Ale, gave me a 3 when two other judges gave me 8's, and my Scottish friend sat in my living room begging for more, were you ?   >:(   ???   ;)   ;D

[Payson]

Judging homebrew has way too many serious risks involved (danger of getting a bad one that you can't clear from your palate).  Your solution is easy, anytime someone gets close just lift the lid off the kettle and give 'em a warm beer steam bath, and if they persist then open the smoker door and give 'em a smoke out, then wipe your brow and fain the cooks heat stress. ;D

BTW, you weren't the judge who wrote down that my Scotch Ale wasn't representative of the category and did not qualify as a Scotch Ale, gave me a 3 when two other judges gave me 8's, and my Scottish friend sat in my living room begging for more, were you ?   >:(   ???   ;)   ;D

My thought's exactly!
I sure hope not! Despite the BJCP guidelines I still have a hard time separating the subjective from the objective when it comes to judging! That's one of the reasons I dislike doing it. If it makes you feel any better I got a best of show out of 250 entries for a dopplebock in a comp and then one month later it didn't even place in another!

[NePaSmoKer]

I'm curious regarding the number of Brats that can be safely cooked on a 4 rack OBS? I'm thinking standard sized brats (if there is such a thing...) from Sam's club or similar. I need to cook 100 and I know that # won't fit. I'm thinking 50 would though. I will have the time to do them in 2 separate batches so that's not an issue. My issue is fear that I'll overload the smoker and the brats will be in the danger zone as far as temp is concerned for too long. Am I needlessly worried? I've got a large brick on the bottom of my smoker acting as a heat sink so once the smoker is up to temp it should recover pretty quickly. These would be for a large party that's usually catered by a professional Q Chef. I'm a nervous wreck about stepping in and doing it myself but will if my fears are groundless. What thinketh ye all?

Brats you buy from the store like Sams will not have cure in them. Thus smoking below 180* is not a good thing. If it was me doing them i would start them at 225* with smoke rolling, turning the brats once then put in the hot beer bath and hold. Try not to puncture the casings so they stay moist.

[ArnieM]

"Now I've got to figure out a way to make it appear as if I'm busy the whole time ... "

If you have any charcoal around, rub a little on your forehead cheeks and nose.  It'll look like you've really been "in there" working.  ;D ;D

[Payson]

I'm curious regarding the number of Brats that can be safely cooked on a 4 rack OBS? I'm thinking standard sized brats (if there is such a thing...) from Sam's club or similar. I need to cook 100 and I know that # won't fit. I'm thinking 50 would though. I will have the time to do them in 2 separate batches so that's not an issue. My issue is fear that I'll overload the smoker and the brats will be in the danger zone as far as temp is concerned for too long. Am I needlessly worried? I've got a large brick on the bottom of my smoker acting as a heat sink so once the smoker is up to temp it should recover pretty quickly. These would be for a large party that's usually catered by a professional Q Chef. I'm a nervous wreck about stepping in and doing it myself but will if my fears are groundless. What thinketh ye all?

Brats you buy from the store like Sams will not have cure in them. Thus smoking below 180* is not a good thing. If it was me doing them i would start them at 225* with smoke rolling, turning the brats once then put in the hot beer bath and hold. Try not to puncture the casings so they stay moist.

That's what I was thinking but I'm afraid of the temp shock when they get put in. Do you think the initial beer bath and then the smoker is a decent and safe alternative?

[NePaSmoKer]

I'm curious regarding the number of Brats that can be safely cooked on a 4 rack OBS? I'm thinking standard sized brats (if there is such a thing...) from Sam's club or similar. I need to cook 100 and I know that # won't fit. I'm thinking 50 would though. I will have the time to do them in 2 separate batches so that's not an issue. My issue is fear that I'll overload the smoker and the brats will be in the danger zone as far as temp is concerned for too long. Am I needlessly worried? I've got a large brick on the bottom of my smoker acting as a heat sink so once the smoker is up to temp it should recover pretty quickly. These would be for a large party that's usually catered by a professional Q Chef. I'm a nervous wreck about stepping in and doing it myself but will if my fears are groundless. What thinketh ye all?

Brats you buy from the store like Sams will not have cure in them. Thus smoking below 180* is not a good thing. If it was me doing them i would start them at 225* with smoke rolling, turning the brats once then put in the hot beer bath and hold. Try not to puncture the casings so they stay moist.

That's what I was thinking but I'm afraid of the temp shock when they get put in. Do you think the initial beer bath and then the smoker is a decent and safe alternative?

I would smoke em, get em close to 148* then into the hot beer this way they get to IT and the surface smoke on the casings stays in the beer  ;D

[GusRobin]

"Now I've got to figure out a way to make it appear as if I'm busy the whole time ... "

If you are giving them a beer bath, someone has to do continuous checks on the quality of the beer that may have to be added. Such work takes many "samples" and much concentration time where it may appear that you are not busy but you are deep in contemplation (or deep in something) .

[NePaSmoKer]

"Now I've got to figure out a way to make it appear as if I'm busy the whole time ... "

If you are giving them a beer bath, someone has to do continuous checks on the quality of the beer that may have to be added. Such work takes many "samples" and much concentration time where it may appear that you are not busy but you are deep in contemplation (or deep in something) .

The hot beer in the pan would bring the IT of the brats up. Sorta like doing a hot dog for the kids. Nice and juicy.

Or just cook the beer and add liquid smoke, then fresh brats and done  ;D  :D

Easy Peasy  :D

[Sailor]

The beer plan is one that I would opt for.  Heat the liquid to 160 and let her ride until the IT is 155.  As for cooking in the OBS, I have cooked 5 lb of fresh sausage by laying them on frog mats and having the cabinet temp at 225 to 240.  I can cook 5 pounds of 1/3 lb links in just about an hours time to an IT of 155.  This does not give much time for smoking.  If you do the beer thing then you can let them rest to cool off after the 155 IT is achieved and then put them in the smoker at 130 to 140 too keep them warm and pour the smoke to them.

[Habanero Smoker]

Smoking any uncured ground meat below 225°F for an extended period of time is not safe. I like the idea of cooking them in beer, but I would do that after I had applied 1 - 1:40 hours of cold smoke; making sure you keep the cabinet below 90°F.

When I load sausage into the smoker I place them on the racks. My brats are about 6" long using 32 - 35mm hog casings. I get about a total of 20 brat, using all four trays, and I spread them out; so you could probably fit more. You can double up the trays by inverting one over the other, but I don't like doing that with sausage that size, I want better smoke circulation.