Here in Wisconsin, a cookout usually includes brats. If I were in Texas, it would be fajitas, or maybe some delicious baby back ribs. Typically the brats are grilled, but this time I smoked them up with some good old mesquite.
My wife’s niece and her fiance brought some specialty brats over that they had made up in a small local butcher shop. He and I smoked them for 1 1/2 hours at about 280° F on my Smoky Mountain Webber using mostly mesquite, but I mixed in a little pecan and peach for a good mix of smoke flavor.
Man, these turned out really tasty. This is the first time I tried smoking brats, and was very pleased at how well they cooked and soaked up the smoke.
Check out that awesome smoke ring!