Wood Smoked Johnsonville® Brats and Salt Lick™ BBQ Coleslaw
package (19 ounces each) JOHNSONVILLE® Original Brats
package (14 ounces) coleslaw mix
cup Salt Lick™ Original or Spicy Recipe BBQ Sauce
Apple juice, in a food-safe spray bottle
Pepper rings for garnish (optional)
brat buns or 5 flour tortillas (6-inches each)
Using offset smoker, or kettle grill* bring temperature to 275°F for low and slow barbeque cooking. Place brats on smoker away from the direct heat source.
In a bowl, combine coleslaw mix and Salt Lick™ BBQ sauce; stir to coat. Cover and refrigerate.
After brats have been on the smoker for 30 minutes, mist with apple juice and turn over.
Cook for an additional 30 minutes; mist brats with apple juice and turn again.
When brats reach 160°F internal temperature, move to a hotter location on the smoker (still indirect) to crisp the casings.
After 15 minutes remove from smoker. Internal temperature should be 170-180°F internal temperature.
Fill each bun or tortilla with the coleslaw mixture, pepper rings and a brat.
*Set-up kettle grill for indirect cooking with foil pan filled with water in center and charcoal/wood rail on one side; cover kettle with vent opposite the heat.