Smoked Brats

These Smoked Brats are grilled to perfection and then loaded up with any of your favorite toppings. These can be made with any smoker or pellet grill.

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What Type of Bratwurst to Use

I recommend you look for high-quality sausages made with fresh ingredients. Avoid using pre-cooked or frozen bratwurst, as these may not hold up as well during the smoking process. Johnsonville is a popular brand.

The type you use will depend on your personal taste. Here are a few options:

• Traditional: This is the classic German-style bratwurst, which is made with pork and a blend of spices. It has a mild, savory flavor that pairs well with smoked flavor.
• Beer: This type is made with beer in addition to pork and spices, which gives it a slightly sweeter and more complex flavor.
• Cheddar: Made with cheddar cheese mixed into the pork filling. It has a rich, cheesy flavor.
• Jalapeno cheddar: This type combines the spicy kick of jalapenos with the creamy richness of cheddar cheese. It can be a great choice for those who like a bit of heat with their smoked meats.

Scoring

Scoring the bratwurst can help them cook more evenly and prevent them from bursting open, while also creating crispy edges. It is not required.

To score, place the brats on a cutting board and use a sharp knife to make 3-4 shallow diagonal cuts across the surface of the bratwurst, spacing them evenly apart. Make sure not to cut too deep, as you don’t want to slice it into pieces. I like to add 3-4 more cuts to create a diamond shape.

How to Make Smoked Brats

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Score the brats if preferred.
2. Place the brats on the smoker. Smoke.
3. Remove the brats and load them with your favorite toppings.

Smoker Temperature

I recommend 225 degrees to allow the smoked flavor to penetrate.

Cook Time/How Long to Cook

The brats will usually take an hour or a little longer to cook. Cook them until they reach an internal temperature of 160 degrees.

Ideas for Toppings

• Sauerkraut: This tangy, fermented cabbage is a classic topping. It adds a bright, acidic flavor that pairs well.
• Mustard: A good quality, tangy mustard is a perfect pairing. Yellow, Dijon, or spicy brown mustard all work well.
• Grilled onions: Caramelized onions can add sweetness and depth of flavor.
• Cheese: Melting cheese on top can add a creamy and delicious flavor. Cheddar, Swiss, and pepper jack cheese all work well.
• Pickles: Tangy pickles can add a nice crunch and sour flavor.
• Hot sauce: For those who like a bit of heat, hot sauce can be a great topping. Sriracha, Tabasco, or any other hot sauce can add a spicy kick.
• Relish: Sweet or dill relish can add a tangy, sweet flavor.
• Peppers: Grilled or sautéed bell peppers or jalapeños can add a nice touch of heat and flavor

How to Store

Leftovers can be stored tightly covered and sealed for 3-4 days.

How to Reheat

I try to avoid the microwave, but you can use it if you wish. You can also reheat these on the stove with a drop of oil or in the air fryer or oven at 350 degrees until warm.

Pair With These Recipes

Smoked Sweet Potatoes
Smoked Baked Potatoes
Smoked Baked Beans
Smoked Mac and Cheese
Smoked Asparagus

More Smoker and Traeger Recipes

Smoked Shrimp
Traeger Pulled Pork (Shoulder/Butt)
Smoked Pork Tenderloin
Traeger Smoked Glazed Ham
Smoked Cod
Traeger Smoked Turkey Breast
Traeger Smoked Salmon
Traeger Smoked Chicken Breast
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Chicken Wings