The trick is to smoke the meat and not make the meat smoke
SHEBOYGAN-STYLE GRILLED BRATS
Date:December 09, 2010 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
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This recipe from the Great American Hot Dog Book makes a midwestern favorite: a bratwurst. Bratwurst is relatively unknown out this way, but I remember them fondly from my college days out in the midwest. this was a fairly simple recipe and I made it even simpler. The brats were pierced with a fork and simmered for 20 minutes in 12 oz. of lager beer with a turn midway. Then the brats were grilled using medium high heat for about 10 minutes. I topped my brats with just some Dijon mustard, instead of diced onion and pickles as originally planned. I wanted to be able to taste the meat. This cooking method treated the brats well. The brats had a crispy, tasty crust and were not dried out on the inside
The Great American Hot Dog Book: The Grilled Brats Sheboygan Style - Page 104