That looks awesome. I'm trying my hand at brats for the first time and was wondering about the smoking process. How long, to what internal temp, and how much smoke.
I will be using bear meat so after the smoking process so it will still have to be grilled to a safe temp before eating correct. Remember I'm a newbie. Thank you
I give it about 30-60 minutes of smoke depending on how much smoke is being produced. Too much smoke can ruin great sausage.
If you are slow smoking or plan to freeze and cook later you will need to add some type of cure. If you are smoking fresh sausage to grill at the time make sure they get to 160F and you will be fine.
Those pictured above were smoked and then finished in the smoker. Some were eaten as is that day and others were cut up into noodles with cream of mushroom soup.
