Jalapeno Bratwurst

Discussion in 'Sausage' started by scredx3, Jan 15, 2014.

  1. scredx3

    scredx3 Newbie

    OH
    I've had some jalapeno bratwurst on the smoker at 225 for about 1.5 hours now.
    I'm hoping for a total cook time of around 2.5 hours. I'll take some pictures when I pull them out. This temp/time combination usually works out well for me with this type of sausage.
     
  2. scredx3

    scredx3 Newbie

    OH
    I hit the 2.5 hour mark and they aren't quite ready. I'm leaving the temp alone and I'm just going to give them a little more time. I'll check them after another 20 minutes or so.
     
  3. scredx3

    scredx3 Newbie

    OH
    I just pulled them out of the smoker with an IT of 157.
     
  4. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    looks great...... put er there  

     
  5. charcoal junkie

    charcoal junkie Smoking Fanatic

    Is that a cured sausage or a fresh sausage.
     
  6. scredx3

    scredx3 Newbie

    OH
    Fresh. I get them from a butcher shop here in my home town. The owners of the butcher shop are 4 brothers I grew up with. I usually stop in after work to shoot the breeze or pick up a few things and they hook me up with their latest concoctions. I have a freezer full of "Italian", "Hot Italian", and Bratwurst that were part of a Pork Bundle I bought from them a few weeks ago. I actually stopped in to get a peanut butter pie for my wife and they just tossed the jalapeno brats in the bag with a "hey try these and let us know if they are too hot". I guess you could say that I am the guinea pig before they decide to offer it to the public or not.
     
  7. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    SCREDX3-it's always nice when friends hook you up. I make my own brats and the last several times my youngest son (my helper-crank turner on the stuffer-link maker) makes sure that we do a 5 lb batch of brats with habeneros, we added 5 habs to the last batch and he said that we need to "add a couple more" on the next batch as he thought they needed more heat.
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great,  very nice [​IMG]
     
  9. scredx3

    scredx3 Newbie

    OH
    Thanks! I've been big into grilling for a long time, but I just started smoking 4 weeks ago. I've tried to smoke everything I can get my hands on. I have little boys who love hot dogs / sausages. We tend to eat sausages a couple times a week so I will probably run a lot of them thru the smoker as time goes on.  I think the results are well worth the wait. These were way too hot for them, but I thought they were great. I have a coworker who is a meat lover too so I brought him one today. He was a fan as well. I will call this smoke, a success!
     

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