Smoked Bratwurst
Juicy, snappy bratwurst infused with rich smoky flavor from low-and-slow smoking. These German-style sausages develop a beautiful mahogany color and deep, savory taste that's perfect piled into a bun with mustard and sauerkraut or sliced straight from the smoker.
For 4 servings
- prep · ~15 min
Preheat the smoker to 225°F.
Set up your smoker or pellet grill with hickory or apple wood. Bring the temperature to a steady 225°F. This low temperature allows the bratwurst to absorb maximum smoke without splitting or drying out.
- prep · ~2 min
Prepare the bratwurst.
Remove the bratwurst from the refrigerator. Pat them dry with a paper towel — dry casings take on smoke better. Arrange them on the smoker grate with at least an inch of space between each sausage so heat and smoke circulate evenly.
- other · ~50 min
Smoke the bratwurst for 45 to 60 minutes.
Place the bratwurst directly on the smoker grate. Close the lid and smoke until the internal temperature reaches 160°F, about 45 to 60 minutes. The casings will turn a deep reddish-brown and look slightly wrinkled.
TIPDon't flip or move them — trust the smoker. Opening the lid wastes smoke and heat. - rest · ~5 min
Rest the bratwurst for 5 minutes.
Transfer the smoked bratwurst to a clean platter and let them rest uncovered. The juices will settle back into the sausage, keeping every bite moist.
- assemble · ~1 min
Warm the buns and assemble.
Toast the hot dog buns lightly on the smoker grate or in a dry skillet for about 30 seconds per side. Nestle a smoked bratwurst into each bun.
- serve
Top with mustard and sauerkraut. Serve hot.
Slather each bratwurst generously with mustard, pile on sauerkraut, and serve immediately while the sausage is still warm and juicy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat bratwurst dry before smoking so the casings absorb smoke more evenly.
- 2Use an instant-read thermometer to hit exactly 160°F internal temp — overcooking makes them dry.
- 3Don't puncture the casings; the juices inside keep the sausage moist during smoking.
- 4Let the brats rest uncovered for 5 minutes after smoking so the juices redistribute.
- 5Toast the buns on the smoker grate for 30 seconds to add a light smoky flavor.
- 6If making ahead, smoke the brats, cool, refrigerate, then reheat on a grill or skillet.
Adapt it for your goals.
Spicy beer-braised
After smoking, simmer the bratwurst in a mix of beer, sliced onions, and a pinch of red pepper flakes for 10 minutes. This adds a tangy, mildly spicy layer and plumps the casings for extra snap.
low carbLow-carb
Skip the bun and serve the smoked bratwurst on a bed of sautéed cabbage or over a salad with mustard vinaigrette for a keto-friendly meal.
pork freePork-free
Use chicken or turkey bratwurst instead of pork. The smoking method and cooking time remain the same, but check internal temp for poultry (165°F).
Why this is on our healthy list.
Good Source of Protein
Each bratwurst provides about 15 grams of protein, supporting muscle repair and satiety.
Fermented Food Pairing
Sauerkraut is a fermented cabbage rich in probiotics that aid digestion and gut health.
Frequently asked questions
Yes, set up your grill for indirect heat at 225°F by placing the brats away from the flame and adding soaked wood chips for smoke.
