Juicy Smoked Brats with Beer Onions
Master smoked brats with steady smoker temperatures, juicy casings, wood choices, and beer onions for a crowd-ready cookout recipe with perfect snap.
Equipment
- Smoker or pellet grill Set up for indirect heat at 225 degrees F or 250 degrees F
- Instant-read meat thermometer For checking the 160 degrees F internal temperature
- Cast iron skillet For cooking the beer onions
- Tongs For turning and removing the brats
Ingredients
For the Smoked Brats
- 5 links fresh uncooked bratwurst pork, beef, or cheese-stuffed brats
- 1 batch apple, cherry, or hickory wood pellets or chunks use your preferred smoker fuel
For the Beer Onions
- 2 tablespoons butter for sauteing the onions
- 2 large yellow onions sliced into thin half-rings
- 12 ounces lager or pilsner one standard bottle or can
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground if possible
For Serving
- 5 bakery-style buns brioche or pretzel buns work well
- 5 tablespoons stone-ground or spicy brown mustard or to taste
Instructions
- Preheat your smoker or pellet grill to 225 degrees F for the deepest smoke flavor. For a faster cook, set it to 250 degrees F.
- Place the fresh uncooked brats directly on the smoker grates over indirect heat, leaving space between each link so smoke can circulate.
- Smoke the brats for 90 minutes at 225 degrees F, or about 75 minutes at 250 degrees F, turning once halfway through for even color.
- While the brats smoke, melt the butter in a cast-iron skillet over medium heat. Add the sliced onions and cook for 10 minutes, stirring occasionally, until softened.
- Pour in the beer, reduce the heat to low, and simmer for 15 minutes until the beer reduces and the onions are tender and caramelized. Season with salt and pepper.
- Check the thickest part of each brat with an instant-read thermometer. Remove the brats from the smoker when they reach 160 degrees F internal temperature.
- Rest the brats for 5 minutes. Toast the buns briefly, then serve each brat with warm beer onions and mustard.
Notes
Use fresh uncooked brats for best smoke absorption. Pre-cooked brats can dry out because they have already been heated through before smoking.
Always cook bratwurst to 160 degrees F internal temperature because it is a ground sausage.