Prepare the “Andy’s Drum Smoker™” for smoking with a temperature of 200 to 225 degrees.
Rub the brats lightly with olive oil and sprinkle with Andy’s seasoning. Let the brats stand at room temperature for 10 minutes. Transfer the Brats to the Andy’s Drum SmokerTM cooker. Cook the brats until an internal temperature of 170 to 180 degrees is reached, 45 minutes to 1 hour. Every half hour or so, spritz the brats with the beer. Then transfer to the steam table for holding. Add a little beer for moisture.
A nationally know bratwursts (Johnsonville) is best. Use a 4- 6-ounce brat uncooked.
6-8 pounds of brats
Rub use Andy’s Seasoning or this simple rub.
1⁄4 cup paprika
1⁄4 cup ground black pepper
1⁄4 cup salt
2-tablespoons each of chili powder, garlic powder, onion powder.
12-ounce can of beer
Tip: Prepare sauerkraut (well drained) on the grill next to the brats. Place in a small cast iron pot season with salt and pepper. Then add some beer for moisture. Do not cover the pot. After brats are done remove the kraut and let set in the steam table.