![]() Boiling them first in beer will reduce how much flavor is imparted by the grill. While I love beer brats, I actually recommend NOT boiling them before smoking. Place brats in a bun and serve with your favorite toppings and enjoy.įrequently Asked Questions: Do I need to boil brats in a beer bath first?.Another good option is to remove the brats from the grill and do a quick sear on the stove in a cast iron pan if desired. If your pellet smoker has a searing option, you can choose to stop the cooking process at around 150 F. The smoke will give them a little pink tint to the outside but it won’t take on that darker color you get from traditional high heat searing. At this point, the brats are now fully cooked.Check for the right temperature by using a digital thermometer for accuracy. Allow the brats to smoke until the internal temperature reaches 165 F.Allow them to smoke for 20-25 minutes and then flip them over. When the smoke setting on the grill is holding steady, place the uncooked brats onto the grill grates.Place them on a baking sheet for easier transfer to the smoker. ![]() Remove the brats from the fridge and remove the packaging.Preheat the pellet or electric smoker to 225 – 250 degrees Fahrenheit.I like condiments such as spicy brown mustard or yellow mustard, horseradish, yellow onion (raw or cooked), sauerkraut, or Chicago style smoked sweet peppers) Favorite Toppings: This really comes down to personal preference.I find they are simple to a sub or grinder sandwich roll but in more of a classic oval shake to perfectly hold your cookie brat (I find hot dog buns are not a good substitute here). Brat Buns: Brat buns are a larger, heartier roll.This allows them to take longer to reach their correct internal temperature and allows for more smoke flavor to be absorbed. Use what you like to eat! For best results, keep the brats in the fridge and as cold as possible before smoking. Bratwurst Sausages: Something as simple as Johnsonville brats from your local grocery store or a German sausage from your local butcher works for this recipe.Ready to begin cooking? Simply jump to the recipe card below and begin. This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own. Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you. You don’t need to sear (some pellet smokers have this as an option but don’t be upset if yours doesn’t) but you can.Cooking at low temperatures ensures not only more smoke flavor reaches the meat, but it keeps the brat tender too.It’s an easy way to reduce flare-ups from the fat that can often release from the brat casing during high heat cooking (less mess and better tasting brats).Smoke flavor pairs incredibly well with ground pork (thus smoked sausage).Smoking the brats over boiling them in beer actually makes them not only more flavorful but juicier too.
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