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Which way have you had the most success cooking brats and Italian sausage?

Mike8itMike8it Posts: 468
edited May 2012 in EggHead Forum
Was thinking about throwing some brats and sausage on tonight. I have done them about every way imaginable except indirect slow and low. I like to cook them at 275 raised direct but was wondering which method you guys have had the best success with.


  • Mighty_QuinnMighty_Quinn Posts: 1,878
    350ish raised direct is how I do them.
  • pabpab Posts: 260
    Raised direct between 375/400* for me. Any higher temp and the casings split.
    Nerk Ahia LBGE
  • lilwootylilwooty Posts: 215
    Ditto with Mighty Quinn.  Turn often.  Takes about 20 minutes.

    Living Large and XL

  • brianwdmnbrianwdmn Posts: 369
    And don't forget the beer sauna for late arriving guests.
    Marietta, East Cobb, GA
  • Little StevenLittle Steven Posts: 28,817
    I do them raised indirect at about the same temps as the other guys are using. Just hate when the skin bursts and you lose all that delicious fat


    Caledon, ON


  • Mike8itMike8it Posts: 468
    edited May 2012
    Thanks guys for the replies. I'm trying to to time my drinking tonight with these. I want to throw them on when I have a buzz and pull them off when I'm about drunk and have the munchies. :\">
    I think im going to try to cook them at a little lower temp to accomish this. I think it will be difficult to mess these up
  • NDGNDG Posts: 2,043
    Old Post but I just ate the best Italian Sausage I have ever had today.  I went with 4 big chunks of apple wood, indirect and then raised (used grid extender from ceramic grill works) for a full hour @ 300F-350F.  No pics because I did not imagine this kind of result, but unreal. I usually cook them 400F raised direct for much shorter time, but not anymore. The sausage was simple store bought Johnsonville Sweet Italian.  The rest of it is going on my pizza tonight.  Sorry no pics, just sharing the formula! 
    Columbus, Ohio
  • six_eggsix_egg Posts: 1,072

    350ish raised direct is how I do them.



    Texarkana, TX

  • Doc_EggertonDoc_Eggerton Posts: 5,321
    edited July 2013
    Raised direct at 350.  I ring around the hot spot at first and move in over the fire toward the end.  A good cook for an XL where you can get off the direct fire.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

  • SkiddymarkerSkiddymarker Posts: 8,512
    I like 250-300º indirect in beer and onion for the brats, Italian sausage always butterflied, direct at 350º.
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • flemsterflemster Posts: 269
    I like to braise them in hot water with lots of Oregano, then finish/brown them on direct high in the dome.

    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
  • Drewdlc17Drewdlc17 Posts: 124
    I cook my brats in the morning at 350 until they are browned. Drop them in a pot with cold lager beer and onions to soak all day. The brats take on the flavor in the beer and onions. Then just heat the pot up and cook until onions are done!
  • tnbarbqtnbarbq Posts: 248
    I smoke them at 250 until done. Always turn out great.
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • CookinbobCookinbob Posts: 1,690
    I am pretty much with DrewdIc17 above:  Cook them fast and hot on direct heat, then let them simmer in lots of onions and beer until serving time. Great flavor that way
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • Mud PigMud Pig Posts: 482
    I've done brats multiple ways and have come to rely on two different methods. Each method is done based on how I want my guests to eat the brats. If I'm going with brats in sub rolls then I always cook the brats direct at 350 to get that snap when you bit into the brat. Now if I'm serving the brats to be eaten with a fork and knife I always smoke them at 250 for an hour and a half. It gives it a great flavor and is definitely my favorite way to do them. There is not as much snap to the Cason using the indirec method so I wouldn't recommend that cooking techniques of you are going to use buns.
  • JRWhiteeJRWhitee Posts: 5,535
    +2 on Drewdlc17 and don't for get the Kraut and spicy mustard.
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • NDGNDG Posts: 2,043
    @mud_pig I think you explained it very well.  You have two options: 1) serving on bun then go raised direct for a snap, 2) raised indirect low-and-slow when you are slicing to add to dish like pasta, pizza, etc.  

    Columbus, Ohio
  • henapplehenapple Posts: 16,020
    I use my ci griddle. Onion and peppers coated with Evo, throw the sausages in after a little while till done. Cook slow... More beer time.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • fishlessmanfishlessman Posts: 26,431
    i add italian dressing to the sausage and peppers while they cook down and soften, tastes more like the sausage subs outside fenway during the sox games
  • smokeyjsmokeyj Posts: 340

    I love all my grills and smokers but for some reason, this may sound crazy but my favorite way for hot Italian sausage is in a crock pot with sauce and peppers and onions on low all day.

    Maybe I cook slow in foil pan with everything and try it on the egg at low temp all day.

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