Some of the links below are affiliate links, which means that I will earn a commission if you choose to purchase. This commission comes at no additional cost to you. Please understand that I have experience with all these companies. I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something. Please do not spend any money on these products unless you feel you need them or that they'll help you achieve your goals. If you need any help or have any questions about this, please contact me here.
Smoked bratwurst, or smoked brats, as I affectionately like to call them, are incredibly delicious!
They're easy to make and cook up fast. Well, fast in barbecue time.
You can smoke them in about an hour and a half. That's a blink of an eye in the barbecue world. And believe me, it's well worth it.
Before you know it, you'll be enjoying some delicious, juicy smoked sausages!
Bratwurst are German pork sausages. Sometimes veal or beef is added to the pork. An herb commonly used in German brats is marjoram.
In Germany, each region has their own style. The same is true in America.
The spices used vary from region to region, but may include; coriander, caraway seed, mace, ground ginger, garlic, nutmeg and black pepper.
I lived in Germany for a short time and ate a lot brats! They're kind of like hot dogs over there; they show up at a lot of cookouts.
The closet city to me was Nuremberg. We went there on the weekends to get our fill of beer and bratwurst. The brats served there are the thin ones. The kind that are made with sheep casings.
They're simply grilled and stuffed into a round, crusty roll. Slather some spicy mustard on top, and you have a treat sent from heaven.
We often got them fully cooked, so we just tossed them on the grill for about ten minutes until they were hot.
For smoked bratwurst, you want raw or "fresh bratwurst". The reason is because raw meats take on smoke flavor much better than cooked meats.
If you like grilled brats, you'll love smoked bratwurst! They're tasty, just like the grilled version, with the added essence of sweet wood smoke.
This method works for any fresh sausage in a pork casing. What do I mean by that?
When you go to the grocery store or meat market, you usually see three sizes of sausage:
The smaller brats that come in sheep casings are too small for this method. In an hour and a half, they'd be well over cooked. Use brats that come in hog casings. These weigh a little over 3 ounces each. You get 5 in a one-pound pack.
You want to cook them in your smoker for about an hour and a half at 275°F. This get the casings done nicely so they have good bite through. Few things are worse than a sausage with tough skin.
You take a bite, all the meat comes out and the casing is hanging there, limp and sad. Cooking them at this temperature assures this won't happen.
This is so incredibly easy and fantastically delicious.
Savory, smoky pork sausages...
Is there anything better? I don't think so!
I get bratwurst buns at the bakery at my grocery store. They work great; they're the right size and very fresh. See the picture below.
In Bavaria, brats are often served in a round roll with mustard. That's it. But of course, feel free to put whatever you like on them...
Some suggestions would be sliced or chopped onion and/or sauerkraut. Kids love them with ketchup. You can even put barbecue sauce, pickles and sweet or hot peppers on them. Whatever you do, have fun and enjoy.
One serving of bratwurst is one sausage. Most people will eat two, some will only have one. If you get two per person, you should have enough for everyone.
Be a part of the Barbecue Know How community.
Do you have a question or comment about this recipe? Enter it below.
Have you've tried this recipe? Give us your review on it.
You'll be helping everyone who reads this page.