Pellet Smoked Beer Brats

Get ready to elevate your next cookout with these irresistible Pellet Smoked Beer Brats, where classic German flavors meet the smoky goodness of slow cooking. Whether you’re hosting a backyard gathering or just craving something hearty and satisfying, this recipe brings together the rich taste of bratwurst sausages with the subtle sweetness of apple or pecan wood smoke, making it an instant hit.

We start with a pack of juicy bratwurst sausages, perfectly paired with caramelized yellow onions and a robust German pilsner beer that infuses the brats with layers of flavor. The slow-smoking process at 225°F allows the sausages to absorb the deep, nutty aroma of pecan or apple wood, while the beer braise keeps them tender and juicy.

Once smoked to perfection, these brats are nestled into soft hot dog buns, slathered with a generous amount of deli mustard for a tangy contrast that complements the savory richness of the sausages. The result is a dish that’s both comforting and gourmet, with each bite offering a burst of smokiness, tanginess, and the unmistakable flavor of traditional beer brats.

Perfect for any occasion, these Pellet Smoked Beer Brats are sure to become a favorite. Whether you’re celebrating Oktoberfest, tailgating, or simply enjoying a casual meal with family and friends, this recipe brings a taste of Germany to your table, with a smoky twist that’s sure to impress.

Ingredients

• 1 pack bratwurst sausage (5 links, 1.25 lbs)
• 2 yellow onions
• 1 tbsp butter
• 2 – 3 cans German pilsner beer
• 5 hot dog buns
• 2 tbsp deli mustard

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Directions

Peel the yellow onions and slice them thinly using a mandolin slicer. This ensures uniform slices that will cook evenly.


Preheat a cast iron skillet over medium heat on the stovetop. If you don’t have a cast iron skillet, a regular frying pan will work. Add 1 tablespoon of butter to the skillet and let it melt. Once the butter has melted, add the thinly sliced onions to the skillet. Cook the onions over medium heat, stirring occasionally, until they turn golden brown and caramelized. This should take about 10-15 minutes.


Pour 2-3 cans of German pilsner beer into the skillet with the caramelized onions. Allow the beer to simmer for a couple of minutes. Add the bratwurst sausages to the skillet, nestling them among the onions and beer. Let them cook in the beer for 3-5 minutes to start absorbing the flavor.


If you’re using a cast iron skillet, you can transfer it directly to the smoker. If not, carefully transfer the onions, beer, and brats to a lasagna pan. Preheat your pellet smoker to 225°F using pecan or apple wood pellets.


Place the skillet or pan with the brats and onions in the smoker. Smoke the brats for 30 minutes on one side. Then, using tongs, carefully turn the brats over to ensure even smoking on both sides. After 30 minutes on each side, move the brats to the upper rack of the smoker to finish cooking and to allow the smoke to envelop them fully.


Continue smoking the brats for an additional 45 minutes, or until they reach an internal temperature of 163°F. Keep the onion and beer on the smoker under the brats to catch any juices released during cooking.

Once the brats are fully cooked, remove them from the smoker. Place them in the beer and onions and cover for 10 minutes. Place the brats in hot dog buns and top them with the caramelized onions. For a finishing touch, add a generous spread of deli mustard.

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