Wisconsin Heart Attacks

Tips

• Use large jalapenos so they wrap around the brats more easily.
• Remove the brat casings so the meat can seal around the string cheese.
• Go light on the rub; the brats, bacon, and cheese are already salty.
• Cook until the bacon looks done and crisped to your liking.
• Let the brats cool about 10 minutes before slicing so they hold together better.

1. Prep the jalapenos and gather the ingredients

Trim the ends from the jalapenos, scoop out the seeds and veins, and set out the brats, string cheese, and center-cut bacon.

2. Remove the brat casings

Split the brat casing and peel it away so each brat is skinless. Darren removes the casings so the brat meat can form around the cheese more cleanly.

3. Stuff each brat with string cheese

Open the brat meat, place one stick of string cheese in the middle, then wrap the brat meat around it. Pinch and seal the meat so the cheese is fully encased.

4. Add jalapeno around the stuffed brat

Place jalapeno halves around the stuffed brat. The jalapeno does not need to cover the whole length; it adds flavor and a little fresh crunch.

5. Wrap with bacon

Stretch the bacon slightly for better coverage, then start at one end and wrap around the brat and jalapeno. Use a couple slices if needed to cover and hold everything together.

6. Season lightly

Place the wrapped brats on a wire rack and add a light layer of BBQ rub over the top, mainly for color and extra flavor.

7. Smoke on the Z Grills pellet grill

Preheat the Z Grills pellet grill to about 275°F. Place the rack of wrapped brats in the center of the grill and cook for about 1 hour, then check the bacon. Darren expects the full cook to land around 1 to 1.5 hours depending on how the bacon looks.

8. Glaze with hot honey sauce

When the bacon is crisped up, move the brats to a small tray or sheet pan. Warm the sauce bottle in a cup of warm water so the sauce pours easily, then glaze the tops and let the sauce run over the sides.

9. Set the sauce and rest

Return the glazed brats to the smoker at 275°F for about 5 to 10 minutes so the sauce can tack up. Let them cool for about 10 minutes before slicing.

10. Slice and serve

Slice into medallions for a party platter, or serve as whole stuffed brats. Darren describes the bite as juicy, smoky, salty-sweet, with soft brat, soft cheese, bacon, and a little crunch from the jalapeno.