Smoked Bratwurst
Juicy bratwurst sausages slowly smoked over wood chips for an incredible depth of flavor. Simmered in beer and onions first, these brats are perfectly tender on the inside with a snappy, smoky skin. A cookout classic!
For 5 servings
4 steps. 90 minutes total.
- 1
Step 1
- a.Prepare the Smoker
- b.Soak the wood chips in a bowl of water for at least 30 minutes, then drain well.
- c.Set up your smoker or grill for two-zone (indirect) cooking, aiming for a stable temperature of 225-250°F (107-121°C).
- 2
Step 2
- a.Create the Beer Bath
- b.Place a disposable aluminum pan or a cast-iron skillet on your stovetop or grill side burner over medium heat.
- c.Melt the butter in the pan, then add the sliced onions. Sauté for 5-7 minutes until they begin to soften and become translucent.
- d.Pour in the beer, then season with salt and pepper. Stir to combine and bring the mixture to a gentle simmer.
- e.Carefully place the bratwursts into the beer and onion mixture, ensuring they are mostly submerged. Simmer gently for 15-20 minutes, turning them once halfway through. Do not allow the liquid to boil, as this can split the casings.
- 3
Step 3
- a.Smoke the Bratwurst
- b.Add the drained wood chips to the hot coals or your smoker's wood chip box.
- c.Using tongs, transfer the simmered bratwursts from the beer bath directly onto the cooler (indirect heat) side of the grill grates. Keep the beer and onion mixture warm to use as a topping.
- d.Close the lid and smoke the brats for 60-75 minutes. The goal is to reach an internal temperature of 160°F (71°C), confirmed with a meat thermometer.
- e.The casings will turn a deep, mahogany brown and become snappy.
- 4
Step 4
- a.Rest and Serve
- b.During the last 5 minutes of smoking, place the bratwurst buns on the grill to lightly toast them.
- c.Remove the smoked brats from the grill and let them rest for 5 minutes. This allows the juices to redistribute.
- d.Place each bratwurst in a toasted bun. Top generously with the warm beer-braised onions, sauerkraut, and a drizzle of spicy brown mustard.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Never pierce the bratwurst casings before or during cooking, as this will let the flavorful juices escape.
- 2A gentle simmer is key. Boiling the brats can cause the casings to split open.
- 3Using a meat thermometer is the best way to ensure your brats are cooked through to a safe 160°F (71°C).
- 4Feel free to experiment with wood flavors. Cherry or pecan wood also pair wonderfully with pork.
- 5The beer and onion bath is not just for flavor; it keeps the brats incredibly moist during the smoking process.
- 6For the best results, start with high-quality, uncooked bratwurst from a butcher or reputable brand.
Adapt it for your goals.
Spicy
Add one thinly sliced jalapeño to the beer and onion bath for a spicy kick.
Richer FlavorRicher Flavor
Substitute the lager with a darker beer like a bock or a stout for a deeper, more robust flavor profile.
CheesyCheesy
Use cheese-filled bratwursts for an extra gooey and savory experience. Monitor them closely as they may cook slightly faster.
Different WoodDifferent Wood
Experiment with different smoking woods. Hickory will provide a stronger, bacon-like flavor, while pecan offers a sweeter, nuttier smoke.
Why this is on our healthy list.
Source of Protein
Pork is a complete protein, containing all the essential amino acids necessary for muscle repair, tissue growth, and maintaining overall body function.
Rich in B Vitamins
Bratwurst provides essential B vitamins, particularly B12 and niacin, which are crucial for converting food into energy and supporting a healthy nervous system.
Contains Selenium
This dish is a good source of the mineral selenium, which acts as a powerful antioxidant, protecting cells from damage and supporting thyroid and immune system health.
Frequently asked questions
A single smoked bratwurst served in a bun with typical toppings contains approximately 450-600 calories, depending on the specific bratwurst, bun, and amount of toppings used.