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How to tell when Brats are done

Cooking some brats on the egg today. Not sure I know how to tell when they are done. This is so elementary I hesitated to ask. What's the secret?
Eggo in N. MS
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Comments

  • HNLHNL Posts: 31
    I like to cook brats to an internal temp of around 190-195
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  • GrannyX4GrannyX4 Posts: 1,439
    I cook to around 150-160. Cook to temp. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • 160° is the USDA minimum temp.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • lousubcaplousubcap Posts: 6,120
    If you don't have a good meat thermo-I really don't think you can over cook them.  Don't know if your recipe calls for the beer bath or not but around 15 mins direct with the dome 350*F or more and you will be good to go.  I never worry about temperature with brats-FWIW-YMMV.
    Louisville
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  • nolaeggheadnolaegghead Posts: 13,810
    Brats are almost always raw (uncooked).  So you want to cook them to a safe temp, 140 F is fine if you hold them there for a couple hours, or 160F and they're done and instantly safe.  Anything higher, and they might get more tender as the connective tissue turns to gelatin.  They're un-screw-up-able, if that's a word.
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • jaydub58jaydub58 Posts: 1,466

    That's not only a word, it's a great concept when it comes to egging.

     

     

    :D
    John in the Willamette Valley of Oregon
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  • Agree with my friend from the other Delta town, NOLA, brats are unscrewupable (I prefer the single word) cook to 160º - and you can avoid splitting and save some of that great juice by inserting the thermo through the end not the side.
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • The same way I do with boudin. When dey poppin' dey ready.
    Geaux Tigers!! West Monroe, Louisiana
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  • eggoeggo Posts: 433
    cajunduck said:
    The same way I do with boudin. When dey poppin' dey ready.
    The cook is over and I found out cajunduck, you are right. I pulled them when all 5 started spewing through the side. Never got to stick them with the thermo pen.  They were delicious.
    Eggo in N. MS
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