[chefrob]

.........but i call them smoked chili brats.......

i mixed up some brat mix disolved in beer, tossed in some cure #1  since i was going to smoke them and added some red chili sauce that i make for tamales and chorizo and diced in some jalapenos from the garden........chit came out pretty damn good!

stuffed and ready to smoke...


givin' them some smoke, put the damn thing on the side of the box this time so i don't get no fiiiiiyaaaa! (fire)


working out good............:thumb:


after 3-4 hrs.....can't really see the color.....meh!


brought them up to 155........color is better on this one......


iced bath for a spell..........brrrrrrrrrrr......i got the chills just watchin' them.....


told the boy to shaddup and hold my weiners.....ha!......that's good parentin' right der!


had to slice some for testin'.........


as usual, thx for stoppin' by..........

[Yeller]

Bada Bing ..Very nice

[Mark]

Those look terrific...good enough to eat!

[Crash]

Awesome....love the color.

[Gizzy's Smokin Crew]

Looks awesome

[azkitch]

Taste tester volunteer line starts right here...

[smitty250]

Damn those look tasty!

[Wood Chuck]

Looks really good.  I have some elk brats and would like to smoke them but never done it before. Could you offer any help on how?

[chefrob]

Looks really good.  I have some elk brats and would like to smoke them but never done it before. Could you offer any help on how?

for longer cooler smokes you need to use cure #1for safty reasons...if ya need more info on that i can help you with the formula. if you want to hot smoke, i would make sure you get through the danger zone in 3hrs.....a realistic time would be around 1.5 hrs @ 250+ for an internal temp of 165.

[Wood Chuck]

Thanks for the help. The sausage is already made so I was going to hot smoke it, didn't realize you had made yours from scratch.  I want to try making some down the road so I may be back to pick your brain.

[chefrob]

anytime......it really ain't that hard.