Learn how to smoke bratwurst on any grill or smoker and why this is the BEST way to cook this delicious German sausage at your next backyard cookout.
Check out our recipe for smoked bratwurst with beer braised onions below!
Whether you've got a gas grill, a Traeger or Pit Boss pellet grill, or even a Masterbuilt electric smoker, we've got you covered!
If you have ever experienced a German Christmas market, like the fantastic Christkindlmarket that appears to pop up seemingly out of nowhere each year in downtown Chicago, then you likely have stumbled across an authentic bratwurst stand.
With its open fire and smoked sausages cooked to perfection, the smoke and smells attract visitors from all over the market, drawn to the sizzling sounds of smoked sausages and mouth watering aromas.
There is nothing quite like the taste of bratwurst sausages. Although you can quick grill or even oven cook them, you will not experience the same authentically smoky taste as if you smoke them first.
In this article, we will discuss what a bratwurst sausage is, and why it is one of the best types of sausages in the world.
We will give you a step by step guide on how to smoke your bratwurst to perfection, and some of the best smokers to get the job done.
Choosing Bratwurst
Bratwurst is a type of German sausage that is mainly made from pork and often contains either venison, beef, or veal.
Bratwurst sausages differ from standard sausages because they do typically contain more than one meat.
They are usually seasoned with ginger, coriander, and nutmeg which gives them their uniquely recognizable flavor.
Many Americans think of bratwurst as a summer dish, while it is actually a traditional winter food served around Christmas time in Germany. Hence the use of winter spices such as coriander, nutmeg, and ginger..
There are variations of bratwurst however and in Germany, there are many regional differences in the sausage.
At some German markets there are more than thirty different types of bratwurst available to buy!
They were created in the region of Franconia in Bavaria and gained in popularity from there.
Bratwurst is not only found in Christmas markets but, much like the cheeseburger in America, is an extremely popular fast food in Germany!
How To Smoke Bratwurst
Although most people default to grilling bratwurst, one of the best ways to cook bratwurst is to smoke it.
As the heat of the smoker is a lot less extreme compared to the direct heat of a grill, it will help your bratwurst to cook evenly, absorb a smoky flavor, and possibly taste even better.
While there are multiple types of smokers you can make your bratwursts in, no matter which you use, you will want to ensure that your smoker is fired up and preheated.
The perfect temperature to cook your bratwurst is around 225°F.
Anything above this heat has the potential to burn the bratwurst and could cause them to burst.
If your bratwurst burst then a lot of the delicious flavor will escape.
CHECK OUT How to Smoke Brats on a Pellet Grill for tips specific to pellet grills!
Wood Choices
When choosing a good smoking wood for brats, we recommend a heavier scented wood like Mesquite or Hickory to stand up to the strong flavors of the bratwurst.
Save the milder fruitwoods for more delicate proteins like chicken and fish.
You can use larger chunks in a charcoal grill or smoker, fill a pellet tube with wood pellets, or, the easiest option, fill a smoker box with wood chips and place it right on your gas grill setup for indirect cooking. No need to soak.
It will take some time for your bratwurst to reach the 165°F they require to be safe to consume.
We highly recommend using an instant read meat thermometer to help you keep an eye on the temperature of the meat.
At 225°F, thawed bratwursts will take about two hours to cook. This will allow them to reach the safe temperature slowly and cook throughout.
Ideally, you do not want to be opening and closing your smoker too often.
If you are checking on the progress every fifteen minutes or so, a lot of the much-needed heat will escape your smoker and the overall temperature will decrease.
Also resist the urge to repeatedly poke every brat with your instant read thermometer throughout the cook.
Much of the delicious juice will be lost through these holes you have poked. Wait until about an hour and a half in and the pick ONE brat to be the test subject.
Your bratwurst will turn a lovely golden brown color when they are ready to be eaten and have reached the desired temperature.
At this point, you can take them right off the smoker and serve, OR, you could throw them on a hot grill for 30-60 seconds a side if you want a darker, crispier exterior on them before serving.
Serving Suggestions
You can serve bratwurst in many different ways. The most common way to eat bratwurst in the U.S. is with grilled onions and mustard on a bun, similar to how you would eat a hot dog.
Check out our recipe that includes delicious beer braised grilled onions at the bottom of this article that go GREAT on top of brats.
If you want a more substantial meal, you could serve it with fries and a side salad too.
Alternatively, you can serve them with a potato salad, mashed potatoes, vegetables, or even sauerkraut or smoked cabbage.
📖 Recipe
Smoked Bratwurst with Beer Braised Onions
Equipment
- Smoker
- Wood Chips or Chunks, preferably Mesquite or Hickory
- Long Handled BBQ Tongs
- Instant Read Thermometer
- Wide Shallow Saute Pan
- Cutting Board
- Chopping Knife
Ingredients
Smoked Bratwurst
- 12 Bratwurst
- olive oil
Beer Braised Onions
- 5 Large Yellow Onions sliced
- 1 can Beer
- 4 tablespoon Salted Butter
Instructions
Braising the Onions
- Place the onions in a saute pan.
- Pour beer into the pan until it is about an inch high in the pan and turn to medium high heat
- Stir the onions around until they are mostly covered by the beer. Simmer uncovered until all the ber has evaporated and absorbed into the onions, about 20-30 minutes.
- Add butter to onions and reduce heat to medium-low. Cook uncovered, stirring frequently 45-60 minutes until onions have caramelized and are a rich golden brown color.
- Remove from heat and serve over the smoked bratwurst. Onions can be gently reheated over medium-low heat in the pan if they cool too much before the brats are ready to serve.
Smoking the Bratwurst
- Light your grill or smoker and bring the temperature up to 225°F.
- Lightly coat the skin of the brats in olive oil to keep them from drying out and splitting while cooking.
- Once the grill or smoker is at 225°F. Add your smoking wood. this can be a wood chunk added to the hot charcoals, or wood chips added to smoker box. Close the lid, limit the oxygen consumption into the smoker and keep the temperature around 225°F.
- Once smoke is actively being produced, put your bratwursts on the grill or smoker, AWAY from the heat source so that they are being cooked INDIRECTLY. Close the lid and continue to maintain the temperature.
- Once the brats have reached 165°F internally using an instant read thermometer, you can remove them from the grill, likely after about 60 minutes.
- If you wish to have a crispier exterior, you can throw the brats on a hot grill for 1-2 minutes per side just before they reach 165°F to finish them without overcooking.
- Serve on a bun with the braised onions, sauerkraut, or other condiments.
Ren S. says
Very Good.