NCPaul wrote:Both Dan and I suggested an internal temperature of 155 F which I'm sure you reached. Working with the casings will become easier with experience.
I'm not too sure if the brats ever got to 155...notable temperature events as follows:
-While smoking the brats there was at least one occasion where the temp went above 150 to around 152 for about half an hour.
-When transporting the brats home they had a chance to cool down to around 50deg
-The highest internal temp I remember while poaching was maybe 140deg...they definitely did not go into the red zone of my thermometer.
I am thinking that I made a mistake in letting the brats cool down between the smoking and the poaching. They should probably go strait from the smoker into 160-180deg water to minimise poaching times.
In any event, I will just make sure that this batch of brats are fully cooked before eating.
Thanks to everyone for their help.
Best Regards, Hedghog