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Many recipes will direct you to place the brats in a Dutch oven or cast iron skillet, cover them with beer, and boil them to oblivion.
As barbecue enthusiasts, you might be interested in experimenting with different meats to smoke. If you’ve got the fire going, you might as throw on some different cuts of pork, beef, fowl or fish to really show off that aromatic and woodsy taste that only a slow, low cook over wood chips can provide.
Think bone-in chicken thighs to go in the smoker. With a little prep work, this dish will steal the show.