Beer Bratwurst and Smoked Cream Cheese

Recipe

Place one block of cream cheese on a sheet of aluminum foil and coat in your favorite rub (my pork rub recipe can be found below). Place cream cheese on the foil in your smoker. Smoke at 250° for 30-45 minutes, until edges begin to brown and cream cheese is very soft.

Place bratwurst in a pan with 1 bottle of your favorite beer. Turn burner to medium-high to begin boiling. Start heating your grill to 450°+ and smoker to 250°.

Once bratwursts begin to boil, turn them over in the pan to cook evenly. Allow approximately 10 minutes of boiling to cook the sausages through.

Grill the bratwursts on each side until they turn reddish-brown and have visible grill marks (approximately 5 minutes per side). While the brats are already cooked, this step is to create a crisp skin on the sausages so that they have a satisfying snap when you bite into them. They will be extremely juicy from being boiled prior.

Caution: Be careful of grease fires if the sausages begin to drip into the flames. Carefully move the bratwurst to another location on the grill if this happens.

When the bratwursts are ready, remove from the grill and allow 5-10 minutes to rest. Allow cream cheese to rest for 5 minutes as well, upon completion of smoking.

You can mix the cream cheese up, or allow the seasonings to sit on top. Spread a generous dollop on a hotdog bun and add a bratwurst and your favorite mustard (I recommend horseradish mustard for a tangy kick). Enjoy!!

Pork Rub Recipe

• 3 tsp salt
• 3 tsp black pepper
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp mustard powder
• 1/2 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp cayenne pepper

Mix ingredients together in a bowl or shaker using a fork to ensure thorough blending. This recipe is sufficient to season a whole pork butt and have plenty of leftovers for recipes like this.