Cooking Bratwurst on WSM


 
H

Hilary

TVWBB Member
I cooked my first bratwurst on the WSM and the flavor was great. I threw them on while smoking a meatloaf. However, the skin was very tuff to chew. I used Johnsonville bratwurst and cooked them on the 14.5 at about 275 degrees. After they were done, I sliced them lengthwise and put them on soft sourdough rolls with all of the condiments (sorry, no pictures!). What do I need to do differently to get the skin to break down. Do you recommend a different brand or do they need to be cooked on a hotter grill?
 
Hilary said:
I cooked my first bratwurst on the WSM and the flavor was great. I threw them on while smoking a meatloaf. However, the skin was very tuff to chew. I used Johnsonville bratwurst and cooked them on the 14.5 at about 275 degrees. After they were done, I sliced them lengthwise and put them on soft sourdough rolls with all of the condiments (sorry, no pictures!). What do I need to do differently to get the skin to break down. Do you recommend a different brand or do they need to be cooked on a hotter grill?
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Try putting them directly over the coals for a few minutes at the end to crisp up the casing. I do them on my Jumbo Joe usually, so I can just slide them over to the back of the grate where the hot zone is. In your case, if you take off the middle section, you can place your cooking grate right on the charcoal ring.

-Chad
 
If I were to use the WSM, I'd remove the water pan, make a good fire and cook as hot as I could get it until browned well. Then put in a pot and simmer in beer/sauerkraut and serve when needed.
 
I'd cook them ( if un-cooked, or frozen ) in a pot of hard cider and onions. Then I'd crisp them on the grill and back into the hotub to hold for service.
 
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