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Smoked Bratwurst

How would you suggest smoking some Chicken Bratwurst? I am not a beer drinker or user.

I am thinking of smoking with Pecan wood, at about 200, for two hours then putting them in a foil pan with bbq sauce for another 1 to 2 hours.

Do you have any suggestions? Have you ever done them before without beer, onions and peppers?

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Smoked Bratwurst

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starstarstarstarstar 		Brats over apple
by: Greg

I started with plain uncooked Johnsonville brats and used apple chips. I wrap the chips in foil and poke holes in it. There is a metal tray on my Old Smokey smoker that sits right on the electric burner. Foil pouch goes there. I did the brats on low for about an hour then turned up to medium low. They were done in about another half hour. I have a meat thermometer in the meat from the start. Drilled a small hole in the side of the smoker to feed the probe through. Cooked the brats to 160. They were gray and unappetizing in appearance. They were also still pink inside. I threw them on the grill for several minutes to brown them up. They looked fantastic and were the best brats I have ever eaten.
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starstarstarstarstar 		No Beer Recipe
by: smoki-licious.blogspot.com

Pecan wood is a cooler smoking wood and the nutty, sweetness (similar to hickory) works very well with chicken brats.

After smoking, pierce a few holes with a fork, then simmer in sparkling apple or pear cider instead of beer. Next, caramelize some onions with bacon pieces and a 1/4 teaspoon of light brown sugar.

Good Luck!

TxTony2009

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