Sous Vide Beer Brats Revisited

A couple of margaritas ago, I pulled some brats out their four hour 140°F sous vide water bath. They were ugly.
Ugly Brats!
I fired up my modified Weber Kettle®…the one I used for the St. Louis cut ribs I talked about a few weeks ago and got things a-smokin with some hunks of red oak.
Pizza Oven Returns Again
After about 35 minutes into a 250°F smoke session, the heard the brats sizzlin’. Tis a beautiful sound. They smelled great and looked tasty. I pulled them out.
Pretty Juicy Brats
These were prepped in the same way as I always do: a little whole grain mustard, a little ketchup, and a smattering of home-made sauerkraut.
Brats and Kraut and Brats and Kraut and Brats and Kraut
Given the success of my first outing with Sous Vide Yuengling Beer Brats, I doubled the time in the water bath and gave them some smoking-hot love in the Weber instead of a stove-top sear. The extra time and effort, such that it is, was well worth it given the tender and exceptionally juicy outcome!

I think I hear another margarita calling my name.

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About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits.

Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.