How do I elevate the lowly brat?

RRP

Before long we will entertain some folks from Wisconsin and while I have my BGE menus fairly well set I would like to do some brats one noon on humpty that could knock their socks off. Anybody got an idea or proven directions for the lowly brat?
PS for the uninformed there is quite a rivalry between Illinois and Wisconsin folk so good naturedly I want to beat them with the sandwich they lay claim to. Thanks!

Nature Boy

RRP,
I haven't done brats yet for some strange reason. I have some frieds from Wisco, and have had their brats that they boiled and did on the gas grill. They liked them, but the egg could easily blow those away.[p]I am sure you will get some great tips here.
Seems like the key would be to soak in lots of beer, and pour a fair amount of smoke to it. I would also think that low grilling temps (maybe 250-300) direct would give you good time for smoke absorption, and still brown the outside. [p]Man, I want some now. I'll watch to see what some of the eggsperts chime in with.[p]So, go beat them to that sandwich! You'll be armed and ready once you read all the responses.
NB

Gfw

RRP, I've done Brats a few times - I don't have a scientific method – I merely put them on the BGE and serve them with mustard! Nothing fancy, but it works.

JJ

Nature Boy,
Soaking in beer will not work as the casing will not allow the beer to penetrate the brat. I have grilled them at 350* with mesquite and had the mesquite smoke cling to the casing then served with a good stone ground mustard and sauerkraut.

Nature Boy

JJ,
I guess he could always TELL the guests that they were soaked in beer!! I need to give those guys a try. Thanks!

Mike Oelrich

RRP,[p] I smoke them over apple wood chips because it's a bit subtler than other woods and I like to still taste the brats' flavor. I start by lighting a small fire in the BGE. When it just starts to glow I add a big handful of apple wood chips and put the brats on. I let the temp stay low for the first 10-15 minutes or until the apple smoke stops. Then I raise the temp to about 275-300F to finish them off. Usually takes about 45 minutes to cook them this way, but they sure are tasty. If you want the skin a little crispier, crank the heat up right at the end to toast 'em. I normally arrange the brats around the outside of the grid, but if you have so many you fill the BGE, you'll need to flip/rearrange a couple times during the cook.[p]MikeO

JJ

Nature Boy,
They are great. See if you can get some from Wisc and not those Johnsville brats. They suck. If you have any problem getting the real ones let me know as there is a gal from Germany that gets them for me here in Alabama. I can also get the German franks and the original German Pumpernickle

JJ

Nature Boy,
They are great. See if you can get some from Wisc and not those Johnsonville brats. They suck. If you have any problem getting the real ones let me know as there is a gal from Germany that gets them for me here in Alabama. I can also get the German franks and the original German Pumpernickle

Nature Boy

JJ,
I will call around, I think there are a couple good possibilities for the authentic stuff. Thanks for the heads-up on the Johnsonville Brats! [p]Some time ago we stopped at this hotel near the Wind River Mountains in Wyoming (in a REAL small town called Pinedale) to stay the night before a big backpacking trip. There was a restaurant in the hotel, and we were the only ones in there. We were worried that the food must suck, but were suprised by this home-cooked german food that was out of this world! What a way to prepare for 10 days in the wilderness eating freeze-dried food. They probably made the brats themselves.[p]Egg on.
NB

JJ

Nature Boy,
Authentic ethnic foods are hard to beat and to find. When Kathy and I are the road with her book signings we look for these places. You have to ask the natives as they know where they are and they do not advertise in the yellow pages.

Cornfed

RRP,[p]I agree with what the others have posted. I usually throw on some chunks o' hickory or mesquite and grill between 250 and 300 for 30-45 minutes. I realize this is not a very descriptive or exact technique, but they seem to be very forgiving. Also as others have mentioned, I like to serve with kraut, mustard, or sometimes a vinegar based BBQ sauce.[p]Dem brats are a good example of a nice simple cook on the BGE that always turns out delicious![p]Cornfed

JimW

RRP,
The first thing I cooked on my new small was brats. If yours are not cooked when you get them, simmer them in some beer until they are about half done. Then finish them on the Egg at 250-275F dome with some soaked Jack Daniel's wood chips for 20 to 30 minutes. You'll know when they are done. You might also prick them so the grease doesn't burst the casings.
JimW