Bratwurst on the grill are good, but smoked bratwurst are even better! Making your own smoked bratwurst at home is easy with a vertical smoker and infuses amazing wood-fired flavor into your favorite sausages. Cooking the brats low and slow on the smoker allows them to retain moisture, instead of searing them on a hot grill grate and causing them to burst and leak. Serve sliced with caramelized onions or enjoy on a bun with your favorite toppings!
Fresh Bratwurst, linked
After smoking, let your brats bathe in beer for a half hour before throwing them on the grill to char the skin.
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Fire up your Pit Boss Vertical Smoker or Pellet Grill and preheat to 225°F. If using gas or charcoal grill, set it up for low indirect heat.
Place metal hooks on shelves about 6” apart. Cut bratwurst links into pairs and string on metal hooks. If you don’t have metal hooks, you can place bratwurst directly on grill grate, but we recommend brushing the casing lightly in oil to ensure it doesn’t stick during smoking.
Smoke bratwurst for one hour, then increase temperature to 300°F. Cook for one additional hour, or until bratwurst skin is golden brown and they’ve wrinkled slightly. If using a temperature probe, the brats are finished when internal temp reaches 160°F.
Remove from smoker and serve immediately. We recommend with buns and/or caramelized onions and sauerkraut.