Don’t be afraid to stick a thermometer in a brat
People are terrified of undercooked brats, viewing them as tubes of pestilence and famine. They compensate by going nuclear on them and serving them as gross, charred logs. It’s a travesty.
High heat is actually a brat’s enemy, since it chars the outside while hiding an undercooked inside. On charcoal, brats should be relegated to the cooler side of the grill, or the outside rim. And if you really want to maximize the flavor, opt for a digital thermometer. It might make the grill look like a urology-based horror movie on SyFy, but it will result in the best brats you can serve.
“Most people way overcook their brats, and as a result the casings are tough and it’s dry in the center. If you take a thermometer and stick it in the end, you will be shocked at how quickly it reaches 155,” says Meathead. “You don’t have to overcook it: all the bugs are dead at 155 degrees. Nobody’s home. Thermometer, thermometer, thermometer, thermometer… I can’t say it enough times. If you have a digital thermometer, you don’t need to cook it to 156 (degrees). You don’t need to take it to 170. At 155, you’re safe. Take it home.”