Bratwurst plan

[Payson]

I need to smoke about 40 brats for a shindig Saturday. Here's what I plan to do:
Smoke at 225F for about 2-3 hours (guessing here) until an internal temp of 155. Place in a beer bath (cheapo stuff like Bud, saving the real stuff to drink!!) and serve that way at the party. I anticipate finishing the smoking at about 1:00 and they'll get eaten from about 4:00 until 7:00 or whenever they're gone. The beer bath will have an onion, pepper, etc in it for additional flavor. Is there anything wrong with this plan? Any other suggestions? These are good store bought raw brats. I don't plan to prick the skin so they should remain moist.

[Habanero Smoker]

A dark beer works much better to simmer the brats. Your plan sounds good, but if you smoke them a day or two ahead of time and store them in the refrigerator the smoke flavor will mellow out and taste better. Then simmer them on the day of the event. But it looks like that is no longer an option.

[Ontrack]

Habs, are you talking cold smoke or hot smoke? I've never done raw brats, but Payson has me licking my lips!

[Habanero Smoker]

In this thread I am only speaking about hot smoke (225°F or higher). If Payson was cooking at a lower temperature then I would be concerned, but he is planning on cooking sausage at a safe temperature were you would not need a curing salt.

I found that smoked sausage (as with most smoked foods) improve in flavor after a short "aging" time. So I would hot smoke, two or more days in advance, then braise them in beer. Either way they are going to come out great.

[Ontrack]

Thanks very much Habs. If I didn't already have a turkey breast ready to smoke, I'd be on brats right now. But I bet I know what's smokin' for next weekend! And I completely agree on the "aging time". That's why I generally liked the smoked leftovers better than fresh cooked! :) Payson, thanks for putting the idea in my head. I haven't smoked anything "new" in a while.

[Payson]

Great success! Not a single one left over. I ended up using Michelob Amber Bock as the beer soak and also did a pan of onions and peppers. Rave reviews!

[Ontrack]

Congrats on a successful smoke, Payson. Did you do them like you said you were going to? I'm planning on brats for next weekend's smoke, and wondered if you did or would change anything. Flavor of wood? How long in the beer soak? How about throwing them on the grill to brown them up a little after the beer, or did the smoker do that? Enough questions? :D

[Habanero Smoker]

I'm going to have to put this on my list the next time I have company over.

[Payson]

Ontrack, I did them pretty much exactly like I said I would. I really wouldn't change a thing. In fact, I've been signed up already to cook more for a "Big Brew Day" National homebrew day on May 3rd. I guess it was a success! I used about an hour and 1/2 of apple wood. Seemed about right. the smoker browned them beautifully. After that, they went in the beer at about 2:00 and the last one was eaten about 8:00 I guess. The few left-overs were cut into small bite sized pieces and put out in front of everyone that was drinking at the party. It was like watching a school of piranha's!

[Ontrack]

  I used about an hour and 1/2 of apple wood.

Did you cut a puck in half? ;D Messin' with you, I know I'm a smart a$$. Thanks much for all of the brat info. Suprisingly, I've never done raw brats, but if I live through the weekend, I should have a brat smoke under my belt. I'm going with your recipe with about 20 or so, and looking forward to it!  :)

[Ontrack]

Simply put, the best I've ever eaten. I'll never buy pre-cooked brats again. Thanks guys! :)