Firehouse Hot Collection – Part 12

Firehouse Hot Smoked Bratwurst

Smoked bratwurst finished with Smith & Son’s Firehouse Hot BBQ Sauce is a simple, bold meal that’s perfect for cookouts and tailgates.

Prep Time	10 minutes
Cook Time	75–90 minutes
Rest Time	5 minutes
Servings	6
Smoker Temperature	225°F
Target Temperature	160°F

Recommended Wood: Hickory, Oak, or Pecan

Ingredients

• 6 bratwurst
• ½ cup Smith & Son’s Firehouse Hot BBQ Sauce
• 6 brat buns
• Sautéed onions and peppers (optional)

Directions

Preheat the smoker to 225°F. Smoke the bratwurst until they reach an internal temperature of 160°F. During the final 15–20 minutes, brush lightly with Firehouse Hot BBQ Sauce. Rest for 5 minutes and serve on toasted buns with onions and peppers if desired.

Perfect Pairings

Potato salad, baked beans, coleslaw, chips.

Leftover Ideas

Slice into pasta, jambalaya, breakfast hash, or pizza.

1SG Gary’s Pitmaster Tip

A light glaze gives the bratwurst a spicy finish without masking its natural flavor.

Firehouse Hot Smoked Potato Skins

Crispy potato skins loaded with cheese, bacon, and Smith & Son’s Firehouse Hot BBQ Sauce make the perfect barbecue appetizer.

Prep Time	20 minutes
Cook Time	60–75 minutes
Rest Time	5 minutes
Servings	6
Smoker Temperature	250°F
Target Temperature	Hot throughout

Recommended Wood: Apple or Cherry

Ingredients

• 6 baked potato halves
• 2 cups shredded cheddar cheese
• 8 slices cooked bacon, crumbled
• ¾ cup Smith & Son’s Firehouse Hot BBQ Sauce
• Sour cream
• Sliced green onions

Directions

Arrange the potato skins on a smoker-safe pan. Fill with cheese and bacon, then smoke at 250°F until the cheese is melted and bubbling. Drizzle with Firehouse Hot BBQ Sauce and garnish with sour cream and green onions before serving.

Perfect Pairings

Pulled pork, burgers, wings, chili.

Leftover Ideas

Chop into breakfast potatoes or casseroles.

1SG Gary’s Pitmaster Tip

Serve immediately while the skins stay crisp and the cheese is perfectly melted.