The trick is to smoke the meat and not make the meat smoke

SHEBOYGAN-STYLE GRILLED BRATS

  Date: December 09, 2010
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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
Recipe Source:
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Americas Hometown Favorites
The Great American Hot Dog Book:
The Grilled Brats Sheboygan Style - Page 104
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs