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How to tell when Brats are done

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eggo
eggo Posts: 492
in EggHead Forum
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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  • HNL
    HNL Posts: 31
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    I like to cook brats to an internal temp of around 190-195
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  • GrannyX4
    GrannyX4 Posts: 1,491
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    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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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    160° is the USDA minimum temp.
    Flint, Michigan
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  • lousubcap
    lousubcap Posts: 32,349
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    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; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    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.
    ______________________________________________
    I love lamp..
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  • jaydub58
    jaydub58 Posts: 2,167
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    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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  • Skiddymarker
    Skiddymarker Posts: 8,522
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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. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • cajunduck
    cajunduck Posts: 203
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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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  • eggo
    eggo Posts: 492
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    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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