Smoked Brats

Every bite of these smoked brats is enhanced by a delicate smoky taste, which is complemented by the caramelized beer onions served on top.

When it comes to smoked recipes, you'll never run out of options - from smoked pork tenderloin to smoked sweet potatoes to smoked pork butt to smoked pulled chicken.

But if there is something meant for a smoker, it is bratwursts. The smoke permeates the casings, imparting a delicious smoky essence while also giving you that pink smoke ring you expect.

Why This Recipe Works

• Simple - you just throw the brats on the smoker and let it do it the work.
• Flavorful - you get the smoke flavor in the brats which is complemented by the sweet caramelized onions, giving you the perfect balance of flavors.
• Party food - similar to any food cooked on a grill/smoker, these brats are an excellent addition to an outdoor gathering with friends or loved ones.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Step-by-Step Photos
• FAQs
• Side Dish Options
• Equipment
• Pro Tips/Recipe Notes
• Other Smoked Recipes
• Smoked Brats

Ingredient Notes

• Bratwursts - use your favorite brats but just make sure they are uncooked. This recipe also works for hot dogs or sausage.
• Buns - if you can find bratwursts buns go for it as they're a little bigger, but hot dog buns work too.
• Onions - I'm a fan of sweet onions as they become even sweeter when caramelized but any type of onion works.
• Beer - a good dark beer like Guinness works great. Use your favorite!
• Toppings - while the caramelized onions are good enough, add your favorite toppings like mustard, ketchup, cheese, sauerkraut, etc...

Step-by-Step Photos

Please note full ingredient list and instructions of the smoked brats can be found in recipe card below.

To prepare the brats, preheat the smoker to 225°F, then place them on the grill and smoke for 1 ½ to 2 hours until the internal temperature reaches 160°F.

As the brats are being smoked, prepare the beer-braised onions. Begin by heating a medium skillet with unsalted butter over medium heat. Add onions, sugar, and salt, and cook for 10 minutes until they start to brown.

Next, add beer to the skillet and continue cooking for an additional 20 minutes or until the beer is absorbed.

FAQs

Side Dish Options

Since bratwurst is usually eaten as a handheld meal, I prefer sides that are also easy to eat with your hands, although there are plenty of options to choose from. Some include:

• French Fries
• Coleslaw
• Onion Rings
• Smoked Mac and Cheese
• Crispy Roasted Potatoes
• Oven Baked Sweet Potato Fries
• Corn on the Cob

Equipment

The equipment you use can significantly affect the flavor of the brats, especially for a smoked recipe. It's essential to impart some smoky essence to the sausages. You have a few different options, including:

• Pellet grill - my favorite as I love the simplicity and flavor.
• Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
• Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.

Pro Tips/Recipe Notes

• Use a strong wood like hickory, mesquite or oak to smoke the hot dogs.
• Avoid piercing the casings while smoking the brats to prevent the juices from escaping, which can result in dry sausages.
• If you're pressed for time, smoking the brats at 350°F for approximately 15-20 minutes is an option, but keep in mind that the sausages will have a milder smoky flavor.
• Leftover smoked brats can be cut up and put in mac and cheese or another casserole-type dish.

Other Smoked Recipes

If you’ve tried these smoked brats or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.