Smoked Bratwurst with Beer Braised Onions

We slow smoke our bratwurst for maximum juiciness and then serve them up with some delicious buttery beer braised onions.

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!

Prep Time 20

Cook Time 1

Total Time 1 20

Servings Servings

Calories 284kcal

Cost $20

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.

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.