Pepper Jack Smoked Bratwurst

• Prep time: 15 minutes

• Cook time: 45 minutes

• Smoker Temp: 350°F

Ingredients

• 1 package Smoked Brats (

• 4-6 oz Pepper Jack cheese (cut into long, thin strips)

• 1-2 packs Thick-cut bacon (2 slices per brat)

• Rub: Sweet & Spicy BBQ rub (brown sugar, cayenne, chili powder base)

• Buns: Kaiser rolls, toasted

• Condiment: Stone-ground or Yellow mustard

Instructions

1. The "Canoe" Cut: Slice each brat lengthwise down the center, about 3/4 of the way through. Be careful not to cut all the way to the bottom—you want to create a "pocket" or a canoe for the cheese.

2. Stuffing: Tuck a generous strip of Pepper Jack cheese into the slit.

3. The Bacon Shield: Starting at one end, wrap a slice of bacon tightly around the brat, overlapping slightly to "seal" the cheese slit. Use a second slice to finish the wrap so the entire brat is covered in a bacon jacket.

4. Seasoning: Dust the bacon-wrapped brats liberally with your Sweet & Spicy rub. The sugar in the rub will caramelize the bacon.

5. The Smoke: Place the brats on the smoker at 350°F.

   • Pro Tip: Place them "slit-side up" so the cheese stays put as it melts.

6. The Crisp: Smoke for 45 minutes. The bacon should be deep mahogany and crispy, and the brat should be juicy (Internal temp should be 160°F+).

7. The Toast: During the last 5 minutes, butter your Kaiser rolls and toss them on the smoker grates to get them toasted and warm.

8. Assembly: Swipe a heavy layer of mustard on the toasted roll, add the brat, and enjoy.