It's easy to make your own smokies with this smoked bratwurst recipe that adds a delicious smoke flavor to the juicy sausages. Simply pop them on your smoker and let the magic happen.
Recipe at a Glance: Smoked Bratwurst
- DETAILS
- Total time: 1 hour 40 minutes (5 minutes hands-on)
- Preparation method: Smoker or grill with smoke box
- HIGHLIGHTS
- Just 5 minutes of hands-on time to create juicy smoked brats, perfect for camping or a backyard bbq.
- Requires only 2 inexpensive ingredients (plus your favorite toppings).
- Can be easily scaled to make as many smokies as you need.
I've never been the biggest fan of hot dogs when grilling or camping, but when you toss a few fresh sausages on the smoker or grill and let them cook low and slow until infused with smoke and bursting with juicy flavor, it's a whole different game. One that I'm definitely happy to partake in.
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Ingredients and Substitutions
- Bratwurst--Use raw, uncooked sausages for the best results. Fresh bratwurst are available at most supermarkets or butchers.
- Buns--Look for sturdy buns that will hold up to your snappy smoked sausages. If you can find pretzel buns, they're ideal, but not always easy to locate.
How to Smoke Bratwurst Sausage
1. Smoke the bratwurst at 250 to 275°F on a smoker or grill with smoke box until cooked through.
2. Tuck the sausages into buns and top with mustard and sauerkraut, if desired.
FAQs
I prefer to use a mild wood, like apple or maple for smoking bratwurst. Avoid very strong wood, like mesquite, as it will overpower the flavor of the sausage.
These are great when served with classic picnic side dishes, like coleslaw, mac and cheese, or baked beans.
Tips and Troubleshooting
- Wait for at least 1 hour and 15 minutes before checking the internal temperature of your brats and avoid poking them frequently. Poking them multiple times will cause the juice inside to run out, leaving you with dry sausages.
More Easy Smoking Recipes You'll Love
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Recipe
Smoked Bratwurst
Equipment
- Smoker or grill with smoke box
Ingredients
- 5 raw bratwurst sausages (about 18 oz | 500 g)
- 5 sausage buns
- Sauerkraut for serving (optional)
- Mustard for serving (optional)
Instructions
- Prepare a smoker or grill with smoke box to cook at 250°F (120°C). Get a steady stream of smoke going before cooking the sausages.
- Once you have a steady stream of smoke, place the bratwurst on the smoker or grill and cook, flipping and rotating once, and replenishing the wood as needed, until the sausages reach an internal temperature of 160°F (71°C), about 90 minutes.
- Remove the sausages from the smoker and tuck into buns. Top with sauerkraut and mustard, if desired.
Notes
- Don't poke too often--Wait for at least 1 hour and 15 minutes before checking the internal temperature of your brats and avoid poking them frequently. Poking them multiple times will cause the juice inside to run out, leaving you with dry sausages.
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