Do you HAVE to grill your brats over direct blazing heat until the casing tears? Did you know when that casing tears it takes all the juices with it? What if you tried something different…what if you added another flavor profile AND kept the juices in? Let’s try it and see what happens.
This is easy. All you need is a little extra time, and some wood.
Set up your grill for indirect cooking or use your smoker. Get whatever kind of wood you want to use – I use hickory for my brats. Place your brats away from the heat, throw on a ton of wood and close the lid.
Here’s what’s really cool – you can cook them for as little or as much as you want. I usually cook them for 1-2 hours at 225-250. You could do them a heckuva lot longer if you want, or speed it up at a higher temp if you want.
They’re just so good. How good? I made them twice last week. Just because.