Smoked Beer Brats
Smoked beer brats cook low and slow before finishing in a beer bath with onions, smoked butter, mustard powder and chili powder.
Servings: 9
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.
- Add the sliced onion and beer to a foil pan and stir in ¼ Cup of the smoked butter. Add the brats and return the pan to the smoker. Cook for about 2 hours, or until the bratwurst reaches an internal temperature of 160°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
Smoke the butter too: This is one step I wouldn't skip. I use part of the smoked butter in the beer bath and save the rest for brushing onto the buns.
Use uncooked bratwurst: The recipe is timed for raw brats that cook first on the grates and then in the beer bath.
Don't skip the first hour: Putting the brats directly on the grates first gives them smoke exposure before they're submerged in the beer bath.
Use a thermometer: Cook the bratwurst to 160°F internally rather than relying only on the two-hour cooking time.
Save those onions: Don't discard the onions from the beer bath. They're one of my favorite parts to pile onto the finished brats with Dijon.
Use uncooked bratwurst: The recipe is timed for raw brats that cook first on the grates and then in the beer bath.
Don't skip the first hour: Putting the brats directly on the grates first gives them smoke exposure before they're submerged in the beer bath.
Use a thermometer: Cook the bratwurst to 160°F internally rather than relying only on the two-hour cooking time.
Save those onions: Don't discard the onions from the beer bath. They're one of my favorite parts to pile onto the finished brats with Dijon.
Nutrition
Calories: 332kcal | Carbohydrates: 4g | Protein: 9g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 76mg | Sodium: 564mg | Potassium: 264mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 0.4mg
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