Monday, December 16, 2013

Mustard Glazed Smoked Bratwurst with Chow-Chow

When I first got my "Warthog" bbq trailer, I jokingly guestimated that I could fit 250+ bratwursts in it at one time.  

We were going to make a bunch of smoked bologna for some friends and co-workers this weekend so I decided to toss a pack of Johnsonville brats in the smoker too.  I have yet to determine the actual "maximum brat capacity" of the Warthog, but these sure tasted good.

Grilled brats have a golden color while smoked brats take on a deep hue of mahogany.   Grilled brats usually also get cooked in liquid but these smoked ones would not, so I added a simple mustard glaze to help retain moisture and encourage a smoke ring.  Smoking them also takes at least 3-4 times as long but the extra flavor is worth it.

I smoked them at 250f using splits of hickory, oak, and cherry wood for about 2 hours.   Some folks like to give the brats more time in the smoke by starting at a lower cooking temp and increasing that temp gradually.   Neither way is wrong, I just find that cooking them straight is easier, faster, and gives them just enough smoke flavor without over powering them.

Mustard Glazed Smoked Bratwurst with Chow-Chow

  • 1 package Johnsonville Brats
  • 1/4 cup yellow mustard
  • 1 Tbsp honey
  • 1 tsp bbq rub
  • 5 hot dog buns
  • 3/4 cup chow-chow

  1. Prepare your smoker and preheat to 250f.    If I was doing this on a charcoal grill set up for indirect grilling, I'd add 2 cups of wood chips or 2-4 fist sized chunks to the coal.  For a gas grill I would fill a smoker box with chips and follow the manufacturer's directions for proper placement of the box.  
  2. Mix the mustard, honey and rub together.  Slather onto the raw brats
  3. Smoke until the brats reach an internal temperature of 170f, about 90 minutes to 2 hours.  Turn halfway through cooking if using an indirect grill.  You shouldn't have to flip them for a smoker.
  4. Serve on buns and top with some of the chow-chow

Slathered and in the smoker.

Not yet adorned with chow-chow, just so you can see the mahogany color.

I've said it before but chow-chow is THE best topping for brats.
I was worried the long slower cooking time might dry out the brats.  Fortunately, Johnsonville brats are made from only premium cuts of pork and they stayed juicily delicious. 

Our older son was at the house just as these came off and helped devour them.  We liked these so much that I want to do this at a Tennessee tailgate next season and feed the crowds.  Heck, I might even finally figure out how many brats will fit in the Warthog.

Oh yeah, check this out.  

It is a trailer jack for moving the bbq trailer (or small campers, trailers, etc)  around a location.  It makes maneuvering easy since I'm not having to lift at the same time.  The wide tires should also work at competition sites where a one wheel wind-down type might dig into the soil/grass/gravel.  We got it at a local store for about $89.  I found the same model (Maxxtow Towing Products 70225 Trailer Dolly - 600 lbs. Capacity) for $67.49 at Amazon. 

[Standard Disclaimer]  Johnsonville is a partner of Nibble Me This and I get free brats and other compensation from them.   I have an affiliate account with Amazon.