Indulge in the rich flavors of smoked bratwurst on your Traeger grill or pellet smoker, crafted with just six ingredients and a refreshing beer bath. This gluten-free recipe is an easy and crowd-pleasing meal solution, perfect for serving with mustard and buns. The unique beer bath process imparts an extraordinary flavor to these brats, elevating them to new heights of deliciousness. If you delight in this recipe, be sure to explore more of my effortless and delectable smoker recipes, such as smoked brisket sandwiches with homemade pickled red onions or smoked beer can chicken with a tangy Mexican BBQ sauce.
Why You’ll Love This Recipe
This mouthwatering recipe has gained cult status as a crowd-pleaser for family gatherings, casual dinners, and everything in between. The harmonious union of bratwurst, onions, beer, mustard powder, chili powder, and smoked butter creates an unforgettable flavor profile that will leave everyone craving more. With the Traeger handling most of the cooking process, you’ll only need to assemble the ingredients and let the device do its magic. The result is a perfectly smoked batch of brats that’s sure to become your go-to for future gatherings.
How to Make Smoked Brats On a Traeger in a Beer Bath
To bring your bratwursts to life, start by setting up your smoker to a comfortable 225 degrees Fahrenheit. Position the sausages directly on the grill grates and let them smoke for a leisurely half hour. As they cook, begin preparing the tangy sauce that will elevate their flavor profile. In a saucepan, melt butter, then mix in mustard powder and chili powder before placing it inside the smoker. Once the brats are flipped over, continue smoking them for another 30 minutes. Next, reduce the smoker’s temperature to 180 degrees Fahrenheit and prepare the onion and beer mixture that will add an extra layer of complexity to your dish. Slice the onions thinly and place them in a tin, followed by the addition of beer and ½ cup of smoked butter. Once everything is in place, reintroduce the brats to the smoker and let them cook for two hours, or until they reach a safe internal temperature of 160 degrees Fahrenheit. Finally, toast some buns by brushing them with smoked butter and letting them simmer in the smoker for 10 minutes. Assemble your masterpieces by placing the cooked brats inside the toasted buns, drizzling them with Dijon mustard, and topping them with caramelized onions.
Substitutions and Variations
While traditional beer-based braising liquids are delicious, they’re not the only option. For those who don’t consume beer, a gluten-free beef or vegetable broth can provide a similar rich flavor profile. In terms of butter, dairy-free alternatives such as substitutes or olive oil can be used in place of unsalted butter. The world of spices also offers plenty of possibilities – garlic powder, paprika, and even a pinch of cayenne pepper can add depth and heat to the dish. Feel free to experiment with different spice combinations to suit your taste preferences. If you prefer an extra kick, consider adding some hot sauce or extra chili powder to the braising liquid for an added layer of flavor.
How to Store Brats Made On a Traeger
When you’ve finished indulging in Traeger smoked bratwurst and find yourself with leftovers, don’t worry about their fate. Simply store them in an airtight container and refrigerate for up to three days, where they’ll remain fresh and flavorful. However, freezing the sausages is not recommended, as it may compromise their texture and taste. Instead, when you’re ready to revisit your delicious brats, you can reheat them by warming them in the microwave or by placing them in a hot oven until thoroughly heated through.
Top Tips
Before cooking your bratwurst, take a few crucial steps to guarantee a mouthwatering outcome. First, ensure your smoker is preheated to the optimal temperature. This precise control allows for even cooking and infuses your brats with a rich, smoky flavor. Additionally, don’t overlook the power of smoked butter – brush it generously onto your buns before toasting them in the smoker, allowing the subtle smokiness to harmonize perfectly with the bratwurst’s natural flavors. Finally, remain vigilant about the temperature of your brats as they cook, aiming for a safe internal temperature of 160°F to ensure a satisfying and secure dining experience.
Smoked Brats in Beer FAQs
Bratwurst, affectionately known as brats, have a rich history dating back to Germany. The name ‘bratwurst’ translates from Old German, where ‘brat’ means no waste and ‘wurst’ refers to sausage. Initially, brats were made with meat scraps encased in thin animal intestines to minimize waste. Today, the process remains similar, but synthetic casings are more commonly used. The flavor profile has remained consistent, although the production method has evolved.Smoking bratwurst in a beer bath is a popular technique due to its unique flavor profile. The smoke infuses the brats with a distinct taste, while the beer helps tenderize the sausage casings, adding a robust flavor. Historically, brats were partially cooked in hot beer before grilling, ensuring they were fully cooked through.To elevate the traditional German experience, consider adding warmed sauerkraut to each brat before serving. Other non-traditional toppings that can be added include ketchup, mayonnaise, cheese, relish, tomatoes, or even pickled jalapenos. These additions can add an extra layer of flavor and texture to your brats.
Smoked Brats in Beer Recipe
Smoked Brats in Beer
Smoked bratwurst in beer is a match made in heaven. For this recipe, you’ll need your trusty Traeger grill or pellet smoker to create the perfect beer bath for your brats. The result is a tender and flavorful meal that pairs well with your favorite sides. To make it, you’ll only require six ingredients, including the star of the show: smoked bratwurst. With a prep time of just 15 minutes, you can focus on the cooking process, which takes around 6 hours to complete. In the end, you’ll have 9 servings of this delightful dish ready to be devoured.
Instructions
To achieve that tender, smoky flavor, start by preheating your smoker to 225 degrees Fahrenheit with the lid closed for 15 minutes. Once it’s reached the desired temperature, place the bratwurst directly onto the grill grates and let them smoke for 30 minutes. After this initial smoking period, mix together butter, mustard powder, and chili powder in a saucepan, then add it to the smoker. Flip the brats over and continue to smoke them for another 30 minutes. Next, remove the brats from the smoker and adjust the temperature to 180 degrees Fahrenheit. Slice up some onions and place them in a tin along with beer and about half of the smoked butter that was created earlier. Add the brats back into the mix and let everything simmer in the smoker for two hours, or until the internal temperature reaches 160 degrees Fahrenheit. Meanwhile, brush the buns with the remaining smoked butter and toast them in the smoker for 10 minutes to get them nice and crispy. Finally, assemble the sandwiches by placing a brat on each bun, topping it with some of those caramelized onions, and drizzling everything with Dijon mustard.