Description
These smoked beer brats simmer in a beer and onion bath inside the smoker, then caramelize with butter and brown sugar before finishing with a quick sear. The result is a deeply smoky, juicy brat with melt-soft onions and a classic backyard cookout feel.
Ingredients
Scale
- 8 to 10 uncooked bratwurst sausages
- 5 large sweet onions, thinly sliced
- 24 oz beer (lager or pilsner preferred)
- 1 tablespoon BBQ rub (optional)
- 4 tablespoons butter
- 1/4 cup brown sugar
- 2 tablespoons fresh thyme
- 8 to 10 brioche buns
Instructions
- Place sliced onions and brats into a large zip-top bag. Pour in the beer, remove air, seal, and refrigerate for at least 6 hours or overnight.
- Preheat your grill or smoker to 375°F using a two-zone setup. Add wood for smoke.
- Pour the brats, onions, and half the beer into a cast iron skillet. Sprinkle with BBQ rub if using.
- Place the skillet over indirect heat and smoke for 30 minutes until the brats are plump and the liquid has reduced.
- Remove the brats. Move the skillet over direct heat and add butter and brown sugar. Cook until onions caramelize and liquid evaporates. Stir in thyme.
- Sear the brats over direct heat, flipping often, for about 5 minutes until browned.
- Serve brats in buns topped with the caramelized onions and your favorite toppings.
Notes
Marinating overnight develops the deepest flavor. If the onions reduce too quickly, move them back to indirect heat to finish. Warm the buns for the best texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Smoked and Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 brat
- Calories: 420
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 70 mg