I am planning to make some brats and wanted to know what is the best way to make them.

I am originally thinking I would add cure and them smoke them as I would a summer sausage (to 160). That when when I want to cook them to eat it is like a “hot dog” meaning, I don’t have to worry about fully cooking them and can just heat them on the grill.

OR

Should I not add cure and then when I grill them I have to be more careful and make sure I cook them to the right temp.

I am thinking cure will give them a better taste but, I wanted to get some thoughts and feedback.

processhead Thanks Paul - One last question. What is your preference Smoked or Fresh?

Thanks everyone for your feedback and insight. I think I will go with fresh since everyone seems to lean that way to wards having the best flavor.