home made turkey brats

Set your smoker to 225* and let them smoke till an internal temp of 155*. Wood of your choice. Others start out a lot lower, but your sausages have to have a cure in them for that procedure. Can start them at 180* for an hour then kick them up to the higher temp, but I wouldn't go lower without a cure. I've got excellent results hot smoking them.

Sounds like a good plan. I'll let you know how my first attemp comes out. Thanks !

We've got a place called the Lockeford Meat Company that makes incredible sausages(that's all they do and always a line of people waiting to purchase). I just picked up a batch of Dakotas and Andouilles for our impending company. I've got to take pictures for the group. They are things of beauty.

As a matter of fact, I'm going to take my brother-in-law there just to see it. Over 100 miles round trip but worth it. I'll treat him to sausages of his choice.

Thanks Pags! Excellent suggestions. The turkey brats came out with a really nice smoke flavor and were jucier than my grilling method I used in the past. Another question though, how would using a cure next time affect the taste? Would I be able to get even more smoke flavor because of using lower temps? I ended up using one small chunk of hickory this time.

You can get more smoke flavor by using more wood. The lower temperature will also get you more smoke flavoring cause the sausage will sit in the smoke longer. I can't taste the cure when I've gotten sausage with cure in it. The two places where I buy my sausages don't use cure, so I don't worry about it.