Getting Ready for Brats

[Cliff Bartlett]

Did this a while back. I wanted some Brats and then remembered I was out Giardiniera and Pastrami. These are two of the main ingredients of this Brat recipe. Got going on the Giardiniera and put it in the fridge over a week ago to let it marinate. Did the Pastrami recipe that was on the Bullet over St. Patrick's Day. I've posted the Giardiniera before and there were a bunch of posts already on the Pastrami so not a lot of detail as it would be redundant.

Veggies ready. Used serrano's this time over jalapeno's.



5 pints ready for fridge.



5 lb. Shenson CB.



After soaking overnight, rubbed down.



WSM @ 250



IT of 165.



Foiled.



Pulled at 195 IT and in fridge all night. 5 1/2 hrs. cooking time.



Sliced.



This was about quarter of the meat.



This pastrami recipe is awesome. The Giardiniera came out great too. I'll try and get the brats posted later today. Thanks for looking.

 

[Barb D]

WOW that looks great.

 

[ChuckO]

Money Shot!!!

The Giardiniera looks awfully good too!

 

[Rich Dahl]

Looks great Cliff, Barb and I did that pastrami recipe also and agree it's pretty good!

 

[Clint]

I like it - I'll be watching for the brats post. I've pickled very few veggies (much less than eggs) but they always turn out well....................................................

....................................waiting

 

[J Brouwer jezza]

Wow that looks great !!!

 

[Tim McCann]

Looks great! All you lack now is russian dressing and some rye!

 

[Robert T]

Can't wait to see how this all shakes out. Beautiful pastrami.

 

[John Solak]

Very nice, especially like the Giardiniera!!!

 

[James N]

Look's killer Cliff, And the Giardniera is outstanding love that stuff.

 

[Greg B.]

Oh boy, that looks real good!!! Great pics too! Can't wait to see the brats!