Brats are one of my favorite sausages for the grill. Typically I’ll simmer them in a beer and onion bath for a ½ hour, then brown them up real quick on a hot grill, but they’re also great as a smoked brats.
For this recipe all you need is 8-10 bratwurst sausages. You can find them in just about any grocery store; Johnsonville Brats are probably the most popular brand you’ll find. If you see fresh in-house brats gives those a try too; they’ll taste even better.
There’s no prep when it comes to smoking brats which make them a great football food. Just fire up your smoker and throw on a couple of cherry wood chunks for smoke. You can use any grill or smoker set up for indirect cooking. I used my UDS for these; just run the cooking temp around 250 degrees.
On the drum I placed a ½ size aluminum pan over the coal basket and filled it with a little water. This will keep the direct heat off the brats and add a little moisture. We want the brats to slow cook and absorb the cherry smoke. It only takes about 1 ½ hours total time for the brats to fully cook.
Half way through the smoking process, flip the brats over so they cook evenly. Also you’ll want to check the internal temperature before taking them off the cooker. For fresh brats it needs to be a minimum of 165⁰ in the center.
The smoke flavor really comes through in these brats but what makes them extra special is the Bacon Jam I use for a topping. Of course you can add whatever toppings you like; Sautéed Peppers and Onions go great.