Smoked Brats Recipe: 5 Tips for Smoking Brats

Bratwursts, also known as brats, are a type of German sausage, typically consisting of pork and veal. In Germany, the word “bratwurst” is a catch-all term for all sausages: “Brat” means ground meat, and “wurst” means sausage. German bratwursts are distinct because of the seasonings—usually marjoram, though ginger, paprika, sage, cumin, nutmeg, coriander, and caraway are also common.

Traditionally, bratwursts have a natural casing made from animal intestines. You can find them sold raw at grocery stores and butcher shops. Once you bring them home, there are a few ways of cooking brats: You can boil them, grill them, or simmer them in a beer bath for Wisconsin-style beer brats. Smoking bratwursts—which is to say, cooking them via the indirect heat of woodsmoke—infuses the meat with an unbeatably rich, savory depth. Since bratwursts are small, they’re a great ingredient to help you get comfortable with hot smoking before moving onto bigger projects, like BBQ pitmaster Aaron Franklin’s smoked brisket.

Whether you’re a smoking pro or smoking meats for the first time, consider these tips:

1. 1. Choose the right wood chips. There are a variety of smoking woods, each with a unique flavor. For a stronger flavor, go for mesquite- or hickory-smoked sausage. Use pecan wood for a milder flavor; opt for applewood or cherrywood chips for something fruitier. Here’s how to choose the best wood for smoking.
2. 2. Keep the temperature consistent. When smoking any variety of meat, keeping the smoker’s temperature consistent is key. Any dramatic dips or elevations in temperature could result in unevenly cooked or dried-out bratwursts.
3. 3. Follow the thermometer, not the clock. The time required to cook your bratwursts fully will vary depending on the smoker, the size of the brats, the type of meat, and other factors. While most brats and sausages will take two to three hours to cook in the smoker, use a high-quality meat thermometer or instant-read thermometer to monitor the internal temperature. Remove the sausages when they reach 160 degrees Fahrenheit.
4. 4. Store the brats properly. Leftover smoked sausages of any kind will keep well in the refrigerator, in an airtight container, for up to five days. Allow the bratwursts to come to room temperature before refrigerating. Alternatively, store them in an airtight freezer bag in the freezer for up to two months.
5. 5. Find the right smoker for your home or backyard. A pellet smoker, sometimes referred to as a pellet grill, allows you to grill, smoke, or roast all in one. A charcoal smoker uses burning charcoal while an electric smoker runs on electricity (and is the easiest to use). Depending on your space and cooking preferences, all of these meat smokers are reliable options.

German bratwurst sausages inspired the creation of American hot dogs. If you’re feeling more adventurous than the classic ketchup and yellow mustard, try these condiments and dishes:

1. 1. Add to egg dishes. Add sliced smoked brats to quiche, frittata, or other brunch dishes for a flavorful alternative to breakfast sausage.
2. 2. Go gourmet. Serve smoked brats on warm brat dog buns with piquant Dijon mustard and caramelized yellow onions. For the sweetest alliums, use this foolproof caramelized onion recipe.
3. 3. Keep it simple. For a simple preparation, serve smoked brats on toasted buns topped with briny, juicy sauerkraut. Chef Thomas Keller’s German potato salad is the ideal side dish for an elevated take on classic cookout fare.
4. 4. Play with pasta. Stir sliced smoked sausage into any simple pasta dish for a smoky, savory addition.
5. 5. Try traditional, with a twist. Sautée thinly sliced cabbage with apples and golden raisins for a sweet topping that balances the smokiness of the brats.
6. 6. Use it in rice dishes. Sausage and rice are a classic combination. Smoked sausage plays a key role in Cajun jambalaya recipes and Spanish paella recipes; this time, switch bratwurst in for the andouille sausage and chorizo.