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Bring bold flavor to your backyard with these smoked brats in beer, a mouthwatering twist on a classic cookout favorite. The brats soak up smoky goodness on the grill, then simmer in a buttery beer bath with spices and onions for next-level juiciness. Served on toasted buns with tangy mustard and sweet, caramelized onions, this dish is perfect for game day, casual get-togethers, or just because. Simple prep, big flavor, and unbeatable texture make this one a must-try.
These smoked brats in beer are a smoky, beer-infused crowd-pleaser that’s perfect for grilling season. The smoky sausage is slow-simmered in spiced butter and beer.
Also try this delicious smoked brisket sandwich with homemade pickled red onions, smoked potato salad or a tasty smoked beer can chicken.
Why You’ll Love It
Perfect for gatherings: This recipe is a crowd-pleaser, perfect for family gatherings or casual dinners. The classic flavors of bratwurst and onions, enhanced with a hint of beer, make this a comfort food that everyone will love.
Packed with flavor: The combination of bratwurst, mustard powder, and chili powder creates a flavor-packed dish that’s simply unforgettable. The smoked butter adds a unique twist, making this dish a true showstopper.
Easy and foolproof: With the Traeger doing most of the work, all you need to do is assemble the ingredients and let the magic happen. The result? Perfectly smoked brats you’ll fall in love with!
Smoked Brats in Beer Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Bratwurst: The star of the dish, these uncooked brats will be transformed into juicy, flavor-packed sausages. You’ll need a package of raw brats for this recipe.
Beer: This will be used to make a beer bath for the brats, impart a light flavor to the sausages. You can use wheat beer or lager, or any kind you happen to have on hand.
White onion: This humble ingredient will add a subtle sweetness and depth of flavor to the dish.
Unsalted butter: I like to smoke the butter in the smoker as well for added flavor and to give richness to the brats.
Mustard powder: A pinch of this will add a tangy kick to the brats, complement the other flavors perfectly.
Chili powder: This will add a hint of heat to the dish, making the smoked brats even more delicious.
How to Make Smoked Brats in a Beer Bath
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Smoke the brats: Preheat the smoker to 225 degrees F. Place the brats directly onto the grill grates and smoke for 30 minutes.
Make the sauce: Add butter, mustard powder, and chill powder to a saucepan and place it in the smoker. Flip the brats over and smoke for another 30 minutes.
Add onion and beer mixture: Reduce the smoker’s temperature to 180 degrees F. Slice the onions and add them to a tin. Pour in the beer and ¼ cup of the smoked butter.
Smoke with the mixture: Add the brats to the onion and beer mixture and place back into the smoker. Smoke for 2 hours, ensuring the brats reach 160 degrees F.
Toast buns and serve: Brush the buns with smoked butter and toast them for 10 minutes in the smoker. Place the brats in the toasted buns, drizzle with Dijon, and top with onions.
Substitutions and Variations
Beer alternative: If you’re not a beer drinker, you can replace the beer with a gluten-free beef or vegetable broth for a similar depth of flavor.
Butter: If you’re dairy-free, you can use a dairy-free butter substitute or even olive oil instead of the unsalted butter.
Spices: Feel free to experiment with other spices such as garlic powder, paprika, or even a pinch of cayenne pepper for a bit of heat.
Optional additions: If you like a bit of heat, feel free to add some hot sauce or extra chili powder to the beer bath.
Add toppings: Sauerkraut, pickled jalapeños or crispy onions make great add-ons.
Serving Suggestions
Appetizer: Smoked potato salad with bacon is a great starter to complement your brats on Traeger. The smoky flavor of the bacon pairs well with the brats, setting the tone for the main course.
Side Dish: A refreshing watermelon feta cucumber salad or a shaved Brussels sprout slaw with lemon apple cider vinaigrette would make a perfect side dish. These salads add a fresh and tangy contrast to the rich, smoky brats.
Drinks: A sparkling strawberry lemonade or a sweet and tangy watermelon Paloma cocktail would be the perfect refreshing accompaniment to your meal.
Dessert: If you’re still hungry after enjoying the smoked brats in beer, why not try a German dessert? Kaiserschmarrn is popular in Austria, as well as Germany, and this vegan kaiserschmarrn recipe is so good.
How to Store Brats Made On a Traeger
Store: After enjoying your Traeger smoked brats, if you find yourself with leftovers, simply place them in an airtight container and pop them into the fridge. They’ll stay fresh and tasty for up to 3 days.
Freeze: Unfortunately, freezing Traeger brats isn’t recommended as it can affect the texture and flavor of the sausages.
Reheat: When you’re ready to enjoy your refrigerated brats again, you can either warm them up in the microwave or heat them in a hot oven until they’re thoroughly warmed through.
Top Tips
Preheat your smoker: Always preheat your smoker to the right temperature before placing your brats on the grill. This ensures they cook evenly and achieve a delicious smoky flavor.
Make use of the smoked butter: Brush your buns with the smoked butter before toasting them in the smoker. This will give them a unique, smoky flavor that complements the brats perfectly.
Monitor the temperature: Keep an eye on the temperature of your brats while they’re smoking. They should reach 160 degrees F to ensure they’re fully cooked and safe to eat.
Smoked Beer Brats FAQs
Bratwurst sausages, affectionately known as brats, originate from Germany. The term ‘bratwurst’ comes from Old German, where ‘brat’ meant no waste and ‘wurst’ referred to sausage. Traditionally, brats were made from meat scraps and encased in a thin skin, usually animal intestine, to ensure no part of the meat was wasted. Today, the flavor remains similar, but synthetic casings are more commonly used.
Smoking brats in a beer bath is a popular method due to the unique flavor it imparts. The smoke adds a distinct taste to the brats, while the beer helps to tenderize the sausage casings, adding a robust flavor. Historically, brats were soaked in hot beer to partially cook them, ensuring they were fully cooked through before grilling.
To enhance the German appeal, you could add some warmed sauerkraut to each brat before serving. Other non-traditional toppings that can be added include ketchup, mayonnaise, cheese, relish, tomatoes, or even pickled jalapenos. These toppings can add an extra layer of flavor and texture to your brats.
Smoked Brats in Beer Recipe
Smoked Brats in Beer
Equipment
Ingredients
- 9 bratwurst, uncooked
- 1 white onion, sliced
- 12 Ounces beer, lager or wheat beer
- ½ Cup butter, unsalted
- ½ Teaspoon mustard powder
- ½ Teaspoon chili powder
To Serve
- Dijon mustard
- brat buns
Instructions
- Preheat smoker to 225 degrees F with the lid closed for 15 minutes.
- Place brats directly onto the grill grates. Smoke for 30 minutes.
- After 30 minutes, add butter, mustard powder, and chili powder to a saucepan and place into the smoker.
- Turn brats over and smoke for 30 more minutes.
- Remove the brats from the smoker.
- Lower the temperature to 180 degrees F.
- Slice the onions and add to a tin. Pour in the beer and ¼ cup of the smoked butter. Add the brats and place back into the smoker. Smoke for 2 hours. ( Cook the brats to 160 degrees F)
- Brush buns with smoked butter and toast for 10 minutes in the smoker.
- Add brats to the buns. Drizzle with Dijon and top with onions.
Notes
Make use of the smoked butter: Brush your buns with the smoked butter before toasting them in the smoker. This will give them a unique, smoky flavor that complements the brats perfectly.
Monitor the temperature: Keep an eye on the temperature of your brats while they’re smoking. They should reach 160 degrees F to ensure they’re fully cooked and safe to eat.
Nutrition
These smoked brats in beer bring smoky, juicy, spicy, and tangy all into one bun. Whether you’re hosting a BBQ, tailgate, or just craving something hearty and bold, this recipe has you covered. The layers of flavor from the smoker and the beer bath make each bite unforgettable. Simple to pull off, but packed with wow-factor, these brats are sure to earn a permanent place in your warm-weather recipe rotation.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Very good
A big hit
I’ve never heard of a brat bath before, but when I tried it, the flavors were amazing!
This is such an amazing recipe! So unique!! We enjoyed this yesterday and my family is sking for more so I’m making them again on weekend. 😋
i have never heard of a brat bath. Now i need to try it