How to tell when Brats are done

eggo

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?

HNL

I like to cook brats to an internal temp of around 190-195

GrannyX4

I cook to around 150-160. Cook to temp. ;;)

Fred19Flintstone

160° is the USDA minimum temp.

lousubcap

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.

nolaegghead

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.

jaydub58

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

 

 

Skiddymarker

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.

cajunduck

The same way I do with boudin. When dey poppin' dey ready.

eggo

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.