Brauts, need your advice on how to egg and eat

Big-R

SWMBO got some brauts for me to do on the egg. I need some help as we are braut newbies. Thanks for any and all suggestions. [p]It's a wonderful life, brisket on Saturday, brauts on Sunday....
Tons of soccer and football (no, that's not redundant)[p]Randy

Unknown

Big-R,
This was on the other forum recenlty. It offers some possible suggestions.[p]Matt.
[ul][li]This is the link title, so you should be clicking here...[/ul]

djm5x9

<p />Big-R:[p]Some would say boiling brats is akin to boiling ribs . . . Spice and flavor is robbed from the sausage if you boil them. See the link to Dylan's comments.[p]To me, grilling is best. Just be sure not to over cook. You may want to prick each link in two or three places to let the fat drain about half way through the cook. If you like smoke, try a mild wood like pecan.
[ul][li]Dylan's Comments . . .[/ul]

Freak

Big-R,[p]I make my own homemade brats and Italian sausages. I prefer grilling over boiling. My recipes are pretty lean so boiling them can dry them out. Store bought brands usually have more fat.[p]If you want to try boiling first, chop a large onion and a mix with a can or two of a flavorful beer (Sam Adams is good). Bring to a boil, turn the heat off and then put the brats in for three to five minutes, then grill.[p]I usually take the brats off the egg when the skin is nice and brown and internal temp is somewhere between 160 and 180.[p]Thanks for the post. Now I know what's for dinner tonight![p]-Tom

Mike Oelrich

Big-R,[p] I start the brats out in a ring around the outside of the cooker at about 200F and throw some apple chips on the coals. After they smoke for about 20 minutes, I gradually let the temperature get up to about 275-300F. The trick is to cook them slow enough so you don't get a big grease fire. I like them crispy, but not burnt . . .[p]MikeO

ColoradoCook

Big-R,[p]I fancy myself the brautmaster. I like smoke too but I usually cooking brauts for my 5-year old and I (he calls them brautdogs), so I need to cook them quick. [p]I get a good hot bed of coals going and stabilize the egg at 500 or so. Hot coals are the key, the first 20 to 30 minutes after lighting the egg is a lot of flames, flames and brauts don't mix well, you'll get burned brauts. If you get flame up simply shut your dampers for 10 - 15 seconds to extinquish flames then open up again.[p]I set my brauts on the grill paraellel with the grate (holds them in position better). Cook on each side for 3 minutes for a total of 12 minutes. On the the final side you might check internal temp, I shoot for the recommended 165 degrees. They should look a deep golden brown. [p]God I love brauts, I'm totally salivating now.[p]Enjoy![p]CC