u003cstrongu003eHow long should you smoke a bratwurst for?u003c/strongu003e

You are smoking the brats to temp, not so much time. You want to pull them from the smoker when they reach 150°F which should be around the 90-minute mark.

u003cstrongu003eWhat temperature are bratwurst done?u003c/strongu003e

For juicy sausage that is safe to consume, pull them once their internal temperature is 150°F.

u003cstrongu003eDo you flip bratwurst when smoking?u003c/strongu003e

You can flip the brats halfway through cooking if desired, especially if spritzing with beer, but it’s not necessary.

u003cstrongu003eWhat wood works best for making smoked bratwurst?u003c/strongu003e

Hickory and oak are common choices because the bold flavor compliments the rich meatiness of the sausage. Maple, apple, and pecan will add a more delicate, sweet flavor that doesn’t overpower the brats. Avoid mesquite as it can overpower the flavors.

Smoked Brats with Spicy Beer Onions

Ingredients

Scale

6 bratwurst, uncooked
6 sausage buns

Spicy Beer Onions

1 1/2 tablespoons of olive oil
4 large white onions, cut into thin slices
2 jalapenos, cored and sliced thin
1 teaspoon Kosher salt, more to taste
1 cup beer (Amber or dark recommended)

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Instructions

Preheat the smoker to 225°F.
Start the caramelized onions and jalapenos while the smoker is warming up, as they will take some time. Coat the bottom of a wide saute pan with 1 1/2 tablespoons of olive oil, heating the pan on medium-high heat until the oil is shimmering. Add the onion and jalapeno slices and stir to coat with oil. Sprinkle some kosher salt and spread them out evenly over the pan, stirring very occasionally.
Smoke the brats for around 60 minutes. Place the brats in the smoker and allow them to cook. NOTE: You may spritz them with dark beer along the way for additional flavor.
Check the temperature of the bratwurst. Use a temperature probe and carefully poke into the end of the sausage, attempting to prevent the juices from pouring out. Do not cook them past 150°F or they will tend to dry out. This make take 90 minutes or more depending on the size and quantity of bratwurst.
Braise the onions and jalapenos with beer. After the first 30 minutes of cooking the onions and jalapenos, lower the heat in the pan slightly and continue to cook. They will start to stick to the bottom of the pan after about 45-60 minutes. Scrape them with a wooden spoon, and add some of the beer. Continue to cook, reduce the beer, and add more until it has all reduced and caramelized. Taste and adjust with seasoning.
Warm the buns by either setting them in the smoker for a few minutes or toasting them on the grill grates. Assemble with the brats, mustard, and caramelized veggies. Crack open a cold beer.

Notes

Slice the jalapenos in half and remove the core for a milder heat. From there, slice the peppers along their length to create a uniform shape to the onions.
The beer onions can be prepared ahead of time, even the day before. Slowly caramelizing the onions and jalapenos will add a huge depth of flavor, and should not be rushed.
Smoked bratwurst can be prepared and stored in the fridge or freezer. Vacuum-sealing the bratwurst will allow them to be retain their highest quality for up to 3 months in the freezer.

Author: Brad Prose
Prep Time: 10 minutes
Cook Time: 2 hours
Category: Pork
Method: Smoking
Cuisine: Dinner, Lunch, Tailgating

Nutrition

Serving Size:
Calories: 527
Sugar: 12 g
Sodium: 1174.9 mg
Fat: 31 g
Carbohydrates: 42.1 g
Protein: 20.1 g
Cholesterol: 62.9 mg