getting glazed with:
6 tablespoons apricot jam
2 tablespoons apple cider vinegar
pumped up the heat for the last 15-20* of the meats internal temp to 350*-400*F gets you this
nice crispy skin
brats all done as well... love the smoke ring in this shot(dripped a little sauce on the stove when i was taste testing..lol)
i never thought that rasberry and smoke flavor would go together but i it was great. i have Q'd alot of brats and these were by far the best tasting ones yet..