A Message To The Pit Master:
The official word from Michael Hoffman regarding preparation for those Bucyrus Brats is this:
He uses the traditional “Wisconsin Method” (my term, not his) of simmering in beer and onions before grilling. However, both he and lleechef agree that they would be excellent if they were smoked.
So, JRPfeff, it comes down to you. Do you want me to get you the Brats sometime prior to Smoke Day, or shall we simmer and grill the day of the event. Even with a generous two pounds worth, there are only eight links. I don’t think doing half and half will be a worthwhile effort. I think we should commit one way or the other, and I’m leaving it up to use as chief cook and bottle washer to make the decision.