smoked bratwurst

Smoked Brats on the Pellet Smoker are easy to cook and loaded with flavor.

Smoked Brats on the Pellet Smoker

Package Raw Uncooked Bratwurst Sausage

Package Hot Dog Buns

Container Yellow Mustard

Tbsp Chopped Onion (Optional)

Preheat Smoker to High Smoke Mode or 225 Degrees

Once smoker is preheated add the bratwurst to the smoker and smoke for 30 minutes.

Turn the temperature to 275 degrees and flip the sausages.

Smoke brats around 30 minutes more until internal temperature is 160 degrees

Heat buns in smoker for a minute or two

Serve brats with chopped onion and mustard or any toppings desired.

https://embed.mediavine.com/videos/lnzdc8u7vmbmeh2e8oig

Smoked Brats on the pellet smoker are absolutely delicious. Smoking bratwurst adds another depth of flavor to your BBQ. Juicy sausage with a "snap" when you bite into it.

Smoked Brats on Pellet Smoker

Get ready for bold, rich, savory flavors and the juiciest of bites that Smoked Brats with Spicy Beer Onions brings to the party.

Smoked Brats with Spicy Beer Onions

bratwurst, uncooked

sausage buns

olive oil

white onions,

jalapenos,

Kosher salt, more to taste

beer (Amber

Start the caramelized onions and jalapenos while the smoker is warming up

, as they will take some time. Coat the bottom of a wide saute pan with 1 1/2 tablespoons of olive oil, heating the pan on medium-high heat until the oil is shimmering. Add the onion and jalapeno slices and stir to coat with oil. Sprinkle some kosher salt and spread them out evenly over the pan, stirring very occasionally.

Smoke the brats for around 60 minutes

Place the brats in the smoker and allow them to cook. NOTE: You may spritz them with dark beer along the way for additional flavor.

Check the temperature of the bratwurst

Use a temperature probe and carefully poke into the end of the sausage, attempting to prevent the juices from pouring out. Do not cook them past 150°F or they will tend to dry out. This make take 90 minutes or more depending on the size and quantity of bratwurst.

Braise the onions and jalapenos with beer

After the first 30 minutes of cooking the onions and jalapenos, lower the heat in the pan slightly and continue to cook. They will start to stick to the bottom of the pan after about 45-60 minutes. Scrape them with a wooden spoon, and add some of the beer. Continue to cook, reduce the beer, and add more until it has all reduced and caramelized. Taste and adjust with seasoning.

Warm the buns by either setting them in the smoker for a few minutes or toasting them on the grill grates. Assemble with the brats, mustard, and caramelized veggies. Crack open a cold beer.

Everything is better in the smoker and these smoked sausages are no exception! They'll spend about 2-3 hours in the smoker and come out perfectly juicy and tender with a bit of a bite to the skin on the outside. If you've only had brats on the grill, I highly recommend trying them on the smoker next weekend!

Smoked Sausage

sausages

Place sausages on the grill rack about an inch or so apart.

Smoke for 2-3 hours or until the internal temperature reaches 165 degrees.

Serve with your favorites like sour kraut and Dijon mustard on a whole wheat bun.

I tried these tonight for my first foray into smoking and they were delicious!

Top 3 smoked bratwurst recipes from across the web

The most viewed smoked bratwurst recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoked Brats on the Pellet Smoker

Smoked Brats with Spicy Beer Onions

Smoked Sausage

Top 3 smoked bratwurst recipes from across the web

The most viewed smoked bratwurst recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Brats on the Pellet Smoker

Smoked Brats with Spicy Beer Onions

Smoked Sausage

The most viewed smoked bratwurst recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine