Bratwurst wood question

Retired RailRoader

I am going to make some brakwurst tonight. I intend to cook them at 275 indirect for about 1 hr. turning them every 15 min. My question is what should I use Hickory, Cherry, Guava or Apple wood?

Smoked Signals

Retired RailRoader,
I vote apple.

GrillMeister

<p />Retired RailRoader,[p]I slow smoke my Johnsonville Brats direct on a raised grid with Hickory. It takes about an hour at 275 for raw bratwurst. I tried guava on two rings on Green Onion Sausage and it turned out tasty too.[p]Cheers,[p]GM

wdan

Retired RailRoader,
I'm forever stuck on grapevine when it come to smoking sausage.

SSN686

Morning Retired RailRoader:[p]I vote Guava!!!![p]Have a GREAT day!
Jay

Martini Mark in PTC

Retired RailRoader,
Doing some myself tonight too...nothing melds more perfectly with pork than apple for me...toss in a chunk or two of mesquite too....

Sigmore

Retired RailRoader, Tonite must be bratwurst nite!! Got some cheddar wurst going with Jack's whiskey barrel chips. Saute'ing up some red and yellow peppers with sweet onions on muenster cheese melted on hoagie buns. Shut my mouth!!

Retired RailRoader

<p />I decided to use a hickory and apple mixture and the results were great. I also took a vidalia onion cut off the top and bottom root, and then partially core it. I put in a teaspoon of a cajun rub I make in the core along with balsamic vinegar. Wrapped it in foil and place it in the egg along with the brats. One hour later brats and onions on a potato roll with some Boars Head mustard - Heaven.