Smoked Brats – Our Guide to Smoking Bratwurst

Smoking bratwurst takes everything you already love about this iconic sausage and turns the flavor dial to eleven. While grilled brats are classic and tasty in their own right, the wood from the grill gives smoked brats a rich, complex flavor and texture you just can’t replicate on a hot grill.

Whether you’re feeding a crowd on game day or just want to master the perfect backyard brat, this guide has everything you need. From choosing the right brats and wood, to setting up your smoker, finishing techniques, and creative serving ideas, we’ve got you covered. Let’s get into it.

What Are Bratwursts?

Bratwurst is a type of German sausage that’s typically made from pork, although beef and veal variations are also common. The word “bratwurst” is derived from Old High German: “brät” meaning finely chopped meat, and “wurst” meaning sausage.

Unlike hot dogs, brats are usually sold fresh and uncooked, which makes them perfect candidates for low-and-slow cooking. They’re seasoned with a blend of spices that can include salt, pepper, nutmeg, marjoram, and sometimes caraway or garlic. The result is a sausage that’s deeply savory with a mild spice and a slightly coarse texture.

In the U.S., brats are a Midwestern favorite, especially in places like Wisconsin where they’re often simmered in beer and onions before hitting the grill. But no matter where you’re from, once you smoke a brat, it’s hard to go back to boiling or pan-frying.

Why Smoke Brats Instead of Grilling?

Grilling brats over direct heat gives you a satisfying char and that signature snap, but smoking opens up a whole new dimension of flavor. Low and slow cooking allows the sausage to gently come up to temp while absorbing flavorful wood smoke. This keeps the brats juicy on the inside and lets the natural casings crisp up without bursting.

Another bonus: because you’re cooking at a lower temp, you drastically reduce the risk of split casings or dry meat. You also don’t have to babysit them quite as much. Once they’re on the smoker, it’s a fairly hands-off process.

Plus, if you’re already firing up your smoker for ribs, pork shoulder, or chicken, throwing a few brats on there is an easy way to feed the crew or add a next-level snack to your BBQ spread.

Best Type of Brats to Smoke

Not all brats are ideal for smoking. You want fresh, uncooked sausages with a high-quality meat blend and natural casings. Here’s what to look for when you’re shopping:

• Go Fresh, Not Pre-Cooked: Pre-cooked brats won’t absorb as much smoke and can dry out quickly. Always go for raw sausages if you want that true smoked flavor.
• Look for Natural Casings: Natural casings made from intestines will give you the best snap and texture. They also hold up better during a long cook.
• Buy From a Butcher If You Can: If you have a local butcher, ask for their house-made brats. You’ll get better quality meat, fresher seasoning, and a product that’s likely been made with more care than your average grocery store pack.
• Avoid Flavored Brats (At First): Brats stuffed with cheese or peppers can taste great, but they’re more likely to split or leak on the smoker. Start with a classic pork brat until you’ve got the basics dialed in.

Choosing the Right Wood for Smoking Brats

The wood you choose plays a big role in the flavor of your final product. Since brats are relatively mild and already well-seasoned, you don’t want an overpowering wood that masks their natural flavor.

• Applewood: This is a go-to for smoked sausage. It’s mild and fruity with a subtle sweetness that pairs beautifully with pork.
• Cherry: Cherrywood gives your brats a slightly sweet, rich flavor and also adds a gorgeous deep color to the casing.
• Pecan: Pecan is slightly stronger than apple or cherry, but still smooth and nutty — a great middle ground.
• Hickory: Use this with care. Hickory brings a strong, bacon-like smokiness, but it can overpower if you use too much.

Skip mesquite for brats — it’s too aggressive and can make your sausages taste bitter.

Setting Up Your Smoker

You can smoke brats on just about any kind of smoker: pellet, offset, electric, or even a gas grill set up for indirect heat with a smoker box. Regardless of your setup, the principles are the same.

Preheat to 225°F
This is the ideal temp for gently rendering fat while infusing smoke. You can go as high as 250°F, but don’t push much past that or you risk drying the sausages out.

Add a Water Pan
If your smoker allows it, place a water pan beneath or near the brats. This helps regulate humidity and keeps the meat moist during the cook.

Clean the Grates
Start with clean grill grates to avoid off-flavors and sticking. Sausages contain fat that can drip and flare up if the smoker’s dirty.

Use a Thermometer
Whether it’s a built-in meat probe or a digital instant-read thermometer (like the KULUNER TP-01 Waterproof Digital Instant Read Meat Thermometer), you’ll need something accurate to monitor internal temp.

How to Smoke Brats (Step-by-Step)

Ready to fire it up? Here’s how to smoke bratwurst like a pitmaster.

Step 1: Place Brats on the Grate
Lay the sausages directly on the smoker grates with a little space in between for airflow. Don’t crowd them.

Step 2: Smoke at 225°F Until They Hit 160°F Internal
This usually takes about 1.5 to 2 hours. Use a thermometer inserted sideways into the center of a brat to check the temp.

Step 3: Optional Sear at the End
Once your brats hit 160°F, you can sear them over direct heat for 1–2 minutes per side to crisp up the casing. This step isn’t required, but it adds texture and visual appeal.

Step 4: Let Them Rest
Take the brats off the heat and let them rest for 5 minutes before serving. This helps redistribute juices and keeps the first bite from scalding your mouth.

Serving Suggestions and Toppings

Smoked brats are insanely versatile. You can serve them in a bun, sliced up with toothpicks, or even as part of a BBQ platter.

Classic Brat Bun Combo
Pretzel or hoagie bun, stone-ground mustard, beer-braised onions, and sauerkraut.

BBQ Brat Sandwich
Pile on coleslaw, BBQ sauce, and crispy fried onions for a Southern spin.

Street Dog Style
Add diced tomatoes, jalapeños, mustard, and a drizzle of crema.

No-Bun Option
Serve brats sliced over a bed of mashed potatoes or grilled vegetables for a low-carb meal.

Best Sides for Smoked Brats

Here are some side dish pairings that never miss:

• German potato salad
• Soft pretzels with mustard dip
• Grilled corn on the cob
• Creamy coleslaw
• Pickled vegetables
• Mac and cheese (better yet, add a side of pellet grill mac and cheese)

And don’t forget the drinks — a cold lager, hefeweizen, or even a cider makes a perfect pairing. For non-alcoholic options, try iced tea, lemonade, or a lightly sparkling water with citrus.

Storing and Reheating Smoked Brats

Leftovers? You’re in luck. Smoked brats hold up well and make great snacks or next-day meals.

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 2 months.
• Reheat: Warm slowly in a skillet over low heat, or wrap in foil and heat in a 300°F oven until warmed through.

Pro tip: sliced leftover brats make an awesome addition to scrambled eggs, breakfast burritos, or pasta dishes.

Final Thoughts

Smoking bratwurst is an easy win for any BBQ enthusiast. With minimal prep and a short cook time, you can serve up something that’s both rustic and deeply flavorful. It’s the kind of dish that feels like a special treat — even if it only took you a couple of hours and a handful of ingredients.

Whether you’re serving smoked brats at a summer cookout or just throwing a few on next to a rack of ribs, they’re guaranteed to be a crowd-pleaser. Once you try them smoked, you might never go back to plain grilling.

Want to See It Done?

Here’s a fantastic video from Mad Scientist BBQ that walks you through the smoking process step by step, with great visuals and helpful tips.

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