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The Ultimate Guide to Smoking Sausage and Brats


Using a meat smoker is an incredible way to create tasty sausages and brats. It’s an easy way to spice up your BBQ, and all you need are fresh sausages or brats and a smoker. As is true with smoking any other kind of meat, you need to cook them at low temperatures for a long time. This exposes the sausages and brats to smoke, letting them absorb the unique flavor from Bradley Bisquettes. You’ll also need a little patience as it takes approximately 2-3 hours for the sausages and brats to cook well.

Smoked sausages and brats are a hit at most barbecues. They’re among the easiest dishes you can prepare, especially when cooking for several people. The only two critical decisions you have to make are the type and number of sausages to smoke. Smoking sausages doesn’t involve a lot of preparation, and all you have to do is place them in the smoker and give them up to 3 hours to fully cook.

We believe using a smoker for sausages and brats is a better option than a grill, and it’s even better when you use a designated smoker. Sausages occupy a lot of space which can be inconvenient when using a grill, which isn’t the case with the numerous racks on a smoker. The Bradley Smoker is great for smoking both sausages and brats due to its multiple racks. This electric smoker only needs to be plugged into power, dispensing its Bradley Bisquettes to flavor the sausages and brats.

Picking the best sausages and brats for smoking

There is a wide variety of sausages that can be smoked. You can either choose the fully cooked for hot smoking or the fermented sausages for cold smoking. Cold smoking is favorable when you intend to add flavor. But if you are keen on fermenting your sausages before smoking, you should ensure to adhere to the directions provided on the curing package. 

For the brats, it would be best to choose the uncooked ones as they have a balanced lean-to-fat ratio. Fat makes the main component of a good brat, and it’s highly responsible for the taste of the final product. Cooked brats are not ideal for smoking as they are pre-boiled, diluting the natural flavor.

Smoking sausages

The initial step is to set the Bradley smoker to 240 degrees F. (about 115 degrees C.) as per the Bradley temperature guide. This is the ideal temperature for smoking both sausages and brats.

Once the smoker is ready, place the sausages on the smoker racks at least two inches apart. This is to allow for steady air flow and smoke penetration.

Monitor your sausages to ensure a steady 225 degrees F. (about 105 degrees C.) with a perfect rolling smoke. The smoking time can be two to three hours, depending on the thickness of the sausages. We recommend flipping the sausages mid-way through cooking to ensure they are evenly cooked through, and that the smoke doesn’t affect the flavors.

Use a cooking thermometer to monitor the temperatures while smoking. Your sausages will be ready when they reach an internal temperature of 165 degrees F. (about 74 degrees C.). Just be aware that if you poke the sausages it will release liquids, and it can be dry, avoid poking it all the time.

Once ready, allow your sausages to rest for a few minutes. You can also serve them directly from the smoker, since letting them settle will make them lose some juice, and the casing will start to shrink and lose crispness.

Ready-to-serve smoked sausages can be eaten with soups, pasta, sandwiches, rice dishes, or breakfast dishes like frittatas, quiche, or breakfast casseroles.

You can store the sausages in the fridge for approximately four days, and they will still retain the smoky flavor. You can also freeze them if you want to keep them longer – up to 3 months.

Smoking Brats

Before smoking your brats, you can choose to season them or not, depending on your preference. If you choose to add seasoning, you can do this by lightly rolling them in your preferred ingredients.

Like sausages, smoking brats are pretty straightforward. You start by setting the Bradley smoker to 240 degrees F. (about 110 degrees C.) and placing them on the smoker racks. Allow your brats to smoke at a steady temperature for about an hour and a half. You can also flip them in the middle of the cooking time to allow for both sides to be evenly done. Closely monitor the internal temperatures, and your brats will be ready once they reach an internal temperature of 160 degrees F. (about 71 degrees C.).

It’s essential to use the same brat when checking the temperatures. Also, do not take your brats off the smoker’s rack if the temperatures are still under 160 degrees F. (about 71 degrees C.) because they’re not safe to eat at that point. By following these tips, you’re sure to have a delicious meal to enjoy with friends and family. For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips and tricks.

The post The Ultimate Guide to Smoking Sausage and Brats appeared first on Bradley Smokers North America.



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