Merry Christmas (and a question about sausage)

oakhillsmokeMember

Merry Christmas and Happy Holidays to all.
Doing two turkeys today, one in the oven and smoking a breast. Both have been brined and are ready to go. My wife just handed me a package of Jonsonville Brats and asked that I smoke these as well. I'm using an 08. I normally turn it all the way up on the turkey(250). Should I do them seperatly? I can do the turkey earlier and wrap and cooler it, then go with the brats.
How long do the brats usually take?
Thanks in advance for any info.

George in So. Fl.

12/25/088:57 AM

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wheelzSmmmmoooookin'!

Kind of an odd combo but...

If you are going to do both make sure to put the brats above the bird!!! You don't want poultry dripping on any other meat. Food safety.

Don't know how brat drippings would taste on the bird.

If you are doing just A few brats space them out so they don't drip on the breast.

No idea what the internal temp should be on the brats. Do a search in the main forum, you'll get a bunch of hits.

Hope this helps a tad.

12/25/089:51 AM

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tomMember

Brats in Wisconson ,would be done differently,but to hot smoke them in a Smokette I usually cook them down around 200*-220*.

250* won't hurt them,and we like to take them to about 156*,internal.

Somewhere around an hour should do it.

12/25/0811:32 AM

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