This week we dove in on something we haven't posted about before, and that is the delicious smoked salmon! This is a quick and easy smoke, and we loved how it came out. Admittedly we don't smoke fish that often, but that will be changing after we smoked this one. We hope you enjoy it as much as we did!

Ingredients:

• 1 pack of 5 brats of your choice

• Pork rub

• 1/2 box cream cheese

• Block of cheddar cheese

• 2 fresh jalapeños

Steps

1. Slice jalapeños in half, scoop them out, and dice them into small bits.

2. Mix diced jalapeños, half small box of cream cheese, and your preferred amount of freshly shredded cheddar cheese. Sprinkle in your choice or pork rub and mix in as well.

3. Lay down each brat where it will lie down and slice down the middle of it lengthwise and dig in with your fingers or a spoon to create a canoe shape.

4. With a spoon, apply the cheese mix a little bit at a time and force it in as much as you can and then close the cut closed as much as you can by pinching it closed. It won't close all the way, but it should be good enough.

5. Wrap each brat with two pieces of bacon from the ends and working your way in.

6. Sprinkle more rub on top of the now fully wrapped brats.

7. Preheat smoker to 225 degrees and then put brats on and let them cook.

8. A bit later you can speed things up by increasing heat to 250 degrees. When internal temperatures are about 170 degrees, apply room temperature barbecue sauce on the brats with brush.

9. 10 minutes or so later and when internal temperature is 170 degrees you can pull them off.

10. Let them rest for 10 minutes or so to let them cool and then enjoy!

    
    

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    Full breakdown on Youtube coming Friday 4/25!

    
    
    
    

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