Yoribang
DinnerSmokingFree to use

Smoked Bratwurst

Bratwurst smoked until juicy, then finished in a beer and onion bath.

Serves 6

Prep 10 min

Cook 2 hr

Smoked Bratwurst
Photo: Benreis, CC BY-SA 4.0, via Wikimedia Commons
Adds a copy you can edit, scale, and add notes to. You'll be asked to sign in first.

Ingredients

  • 6 fresh bratwurst
  • 2 onions, sliced
  • 1 bottle (12 oz) lager
  • 2 tablespoons butter
  • 6 brat buns
  • Mustard and sauerkraut, to serve

Steps

  1. Step 1. Heat the smoker to 250°F. Smoke the brats for 60 minutes until they reach 140°F.

  2. Step 2. Meanwhile cook the onions in the butter in a foil pan for 10 minutes. Add the beer.

  3. Step 3. Move the brats to the pan and cook in the smoker, or on the grill, for 30 to 40 minutes until they reach 160°F and are cooked through with no pink inside.

  4. Step 4. Serve on buns with the onions, mustard, and sauerkraut.

Where this recipe comes from

Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.