How To Make Smoked Beer Brats

If you’re a fan of beer and brats, you’ve come to the right place to combine the two and learn how to make smoked beer brats.

You can of course buy brats at the market that are already labeled “beer brats” but at the end of the day they don’t really taste any different than a normal bratwurst.

The smoked beer brats in this recipe are packed with flavor and will have your friends and family asking for more. They’ll also be asking for the recipe, just sayin’.

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What Is a Beer Brat?

A beer brat is a type of sausage, specifically a bratwurst, that is simmered in beer before being grilled.

This technique infuses the bratwurst with rich, malty flavors from the beer which makes for a killer brat — even if you don’t love beer.

The process starts by selecting a good quality bratwurst and a flavorful beer. Traditionally, a lager or pilsner is used, but experimenting with craft beers can offer some unique flavor profiles.

The depth of flavor from the beer makes these a perfect choice for cookouts and tailgates. They’re also really easy to prepare, which allows you to interact with your guests while they’re cooking.

What Bratwurst Is Best For Beer Brats?

Choosing the best bratwurst for beer brats involves considering a few key factors: quality, flavor, and casing.

I highly recommend fresh bratwursts from a reputable butcher or a trusted brand. Fresh uncooked brats will absorb the beer’s flavors better than pre-cooked ones.

Traditional pork bratwursts are the most popular choice for beer brats. They offer that classic taste that pairs really well with the maltiness of beer.

Look for brats that have a natural casing, which gives them that satisfying snap when you bite into them.

If you’re looking to experiment a little, try bratwursts made with a blend of pork and beef, or even veal. These variations can offer a different flavor profile while still absorbing the flavor from the beer.

In the end, the best bratwurst for beer brats is a personal choice.

A high-quality, fresh pork bratwurst with natural casing is traditional. But, experimenting with different meat blends and craft beers can be super fun.

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What Are The Best Toppings For Beer Brats?

Again this is a personal preference, but for my money the best toppings are sauerkraut, beer onions, and mustard.

Sauerkraut adds a tangy crunch that complements the brat’s savory flavor. Sliced onions bring a sweet, caramelized taste. And, mustard, especially spicy brown, whole grain, or Dijon, adds a zesty kick.

Other popular toppings like pickles, relish, and cheese are also great. Pickles add a crisp texture, while relish offers a sweet contrast.

Melted cheese, like cheddar or Swiss, give the beer brats a creamy finish. Have fun, experiment, and try different topping combinations to create YOUR perfect beer brat.

How To Make Smoked Beer Brats

Serves: 8 | Prep Time: 10 mins | Cook Time: 1 hour

Ingredients
8-10 uncooked bratwursts
5 large sweet onions, thinly sliced
24 oz beer of choice, I use pilsner
1 tbsp BBQ Rub, optional
4 tbsp butter
1/4 cup brown sugar
2 tbsp fresh thyme
8-10 brioche buns

Step 1: Place brats and sliced onions in a two gallon zip top bag. Pour the beer into the bag, remove as much air as possible and seal the bag. Place the bag in a bowl and then into the refrigerator for at least 6 hours, but overnight if possible.

Step 2: Remove the brats from the refrigerator and place on the counter while you preheat the grill. Light your grill and set up for two zone cooking. Add a chunk of pecan wood for amazing smoke flavor. Close the lid and establish temperature in the grill at 375°F.  

Step 3: Remove the onions and brats from the bag and place them into a large cast iron skillet. Add half of the beer from the bag to the skillet and season with optional bbq rub. Discard remaining beer.

Step 4: Place the skillet on the grill over indirect heat. Close the lid and allow the brats to boil in the beer for 30 minutes.

Step 5: Remove the brats from the beer and set aside. Move the skillet over direct heat. Add the butter and brown sugar to the onions, and cook until the liquid cooks off and the onions turn dark in color. Add in the thyme and combine; move pan to indirect heat.

Step 6: Place the smoked brats on the grill grates over direct heat and sear the outside. Flip them often to ensure they don’t burn, for a total of about five minutes.

Remove the onions and brats from the grill. Place the brats in the buns and top with onions, or other toppings of choice.