How to smoke amazing Beer Brats on your pellet grill | Memphis Grills

How to smoke amazing Beer Brats on your pellet grill | Memphis Grills

In this video, Johan Magnusson of Big Swede BBQ. will show you how to make mouthwatering smoked Beer Brats for your next pool party!! Or if you want to wait a few months, your next Oktoberfest!!

Smoked beer brats are a mouthwatering delight for the summer season. These sausages are slow-smoked to perfection, absorbing the smoky essence while being bathed in a flavorful beer and onion mixture. This process infuses the brats with a robust and savory taste, creating juicy and tender sausages that are perfect for outdoor gatherings and add an irresistible touch of smoky deliciousness to your summer meals.

We smoked them on the Memphis Wood Fire Grill Pro ITC3.

Ingredients
- 8 Bratwursts
- 8 Brat Buns
- 2 large Yellow Onions
- 1 cup Butter
- 2 bottles Dark beer
- 1 tsp Salt
- 1 tsp Black pepper

Toppings:
- German Mustard
- Sauerkraut
- Relish

Set your Memphis Wood Fired Grill to 270F and use oak wood for this cook.

Cut the ends of the onions and slice in half. Core the onion and then slice into thin slices.

Place the sliced onions, butter, beer, salt and pepper in an aluminum pan. Place the pan underneath the elevated rack in the Memphis grill.
Place the brats on the elevated rack about the aluminum pan, close the lid, and smoke for 60 minutes.

Transfer the brats to the beer mixture. Let the brats simmer until the onions are tender, 30-45 minutes. Cover the pan with foil and remove from grill.

Increase the temperature of your Memphis Grill to 500F.

Butter the cut sides of the buns, then place on the grill grates and toast until golden brown. Sear the beer brats for a couple of minutes until you have a nice char.

Serve the smoked brats in the bun with the beer onions, german mustard, sauerkraut and relish.

For more info about the Memphis Grill - check out MemphisGrills.com

Get your knives - www.hammerstahl.com
Get your pans - www.heritagesteel.us

Order our rubs or our cookbook: www.BigSwedeBBQ.com​​​​​​​​​

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