Bratwurst. Everyone loves them and no one hates them…if they do they’re not normal of course. Those delicious German sausages, originally made in the 1300s are made of veal, beef, or more commonly pork. Regardless of what they’re made of, they’re delicious chunks of meat that burst with just the right amount of flavor and juices. There are hundreds of varieties of bratwurst that exists and thousands of ways to eat them. Not to mention hundreds of ways to cook them and get the most versatile flavor of meat that could exist on this planet. Not only can you grill bratwurst, but you can boil them, steam them, smoke them, grill them and more. Below is going to be all the information you never thought you needed to know about bratwurst until now.
How to Smoke Bratwurst – The Basics
The most common method of cooking a bratwurst is by grilling. Don’t have a grill? That’s the saddest thing anyone could have ever mentioned. Thinking about purchasing a grill just so you can cook up some delicious bratwurst? Now you’re talking. Don’t know what type of grill is best to cook up some delicious German meat? Don’t worry, because here’s an in-depth guide about what sorts of grills are best for lovingly treating your precious meat children.
The Bradley Smoker has a line of grills that are just perfect for smoking bratwurst on. With a Bradley grill, it’s recommended to use cherry wood to give them that delicious snap and smoky flavor that you’re looking for. Smoke them for two hours at 200 degrees Fahrenheit. Cook the bratwursts to your desired doneness and then you’ll have some delicious meats to eat. Why 200 degrees? The lower and longer you set your smoker then the more time you allow for your bratwurst to achieve that smokey flavor that makes meat delicious. Set the smoker to 155 degrees for three to four hours for the most optimal flavor and time. If you want a less smoky flavor and a faster cook time then it’s recommended to set your smoker at a higher temperature, anything close to 300 or even 350 degrees.
The Dyna-Glo Wide Body Vertical Offset Charcoal Smoker is the best smoker out there for those who are serious about smoking meats. Sure it’s a charcoal-based smoker, but it can hold up to 25 lbs of food and has a maximum smoker efficiency. With flutes on the side that allow you to control the temperature being doled out with the most precision and efficiency available.
The Traegar Renegade Pro Wood Pellet Grill is perfect for anyone who wants to use wood as their main fuel for smoking meats. With this grill, you can smoke your meat however you want. Like a low and slow approach? Traegar has you covered. Prefer a more hot and fast type of smoking for your meats? You can also do that with this grill. With a 6-in-1 versatility when it comes to grilling, you can smoke, grill, bake, roast, braise, and bbq your meat to how you want it.
Maybe you don’t want a traditional grill, but instead, prefer to go a more modern route and are looking for an electric one instead? Well, the Masterbuilt 30 Inch Digital Electric Meat Smoker has you covered. With a series of customizable options such as having a window to view all of your meats cooking in the smoker, options to have the controller on the top or the front, as well as the ability to come with a thermometer you can customize this smoker to your hearts desire. With four chrome-coated racks, this baby can reach up to 800 degrees, making this smoker perfect for those who are serious about smoking their meats and those who just prefer a more digital machine. With a convenient side for loading wood chips into, a removable drip pan, and a top air damper this smoker is perfect for all experience levels.
Maybe you’re more of a traditionalist and want to rely on propane? Cuisinart Vertical 36-inch Propane Smoker has you covered. This smoker adds a delicious smoky flavor to any meat you smoke for a delicious and sumptuous taste. It comes with a vent that easily allows for the temperature to be adjusted. This smoker also comes with a recipe book that comes chock full of delicious meaty recipes for you to try.
Don’t have a lot of money to spend? Well, the Nexgrill 29-inch Barell Charcoal Grill/Smoker has you covered. Just breaking $100, this offers everything you could ever want in a grill and a smoker that high-end ones that cost way more could give you. With a side-shelf that gives you ample prep space and an adjustable charcoal tray that allows for heat adjustment, this is the smoker you’re looking for if you don’t want to spend everything in the bank.
Best Types of Wood For Smoking Meat
As mentioned before, cherry wood can give your meat a smoky flavor. But what if you don’t have access to cherry wood? Well here are some other types of woods that you can use if they’re available to you and what they can do when you’re smoking meat.
Oakwood is the most commonly used wood when it comes to smoking meat. Recommended for lamb, beef, brisket, and sausages oak wood is great to use if you’re not used to smoking meat. It’ll give any meat you smoke a medium to a strong flavor that won’t overpower the natural taste of the meat or any spices you decide to throw on it. Maple wood is perfect for those wanting a more subtle, sweet taste to their meat. It has a mild smokiness to it that’s complementary to the other flavors the wood gives off. Mesquite wood is perfect for those who want a more intense flavor with their meat. Because it’s intense and strong, it’s recommended to use this one in smaller quantities. Applewood is perfect for those looking for a mellow and sweet flavor, however, the wood takes a while to penetrate any meat you’re looking to infuse with the flavor of the wood so be warned that this wood is going to need a slow and low approach.
How to Smoke Bratwurst
Now that you know everything there is about the best woods and grills to smoke your bratwurst on, now you need to know the best way to cook them. So here’s a stpe-by-step guide on how to smoke your bratwurst. For this method, we’re going to use the hot method which calls for smoking at a higher temperature for a shorter amount of time. If you’re using wood that needs a while to infuse with the meat, then it’s recommended to lower the temperature but have a meat thermometer on hand to check that your brats reach an internal temperature of 160 degrees.
Ingredients:
- 2-3 lbs of bratwurst (at least 10 links or so)
- 1 tablespoon of extra virgin olive oil (or any oil of your preference)
- Hot dog buns/Kaiser or Semmel rolls/any bread of your choosing (optional)
Toppings:
- Sauerkraut
- Onions (peeled/diced/or thinly sliced)
- Condiments (honey mustard, ketchup, horseradish or any other condiment that you prefer)
Directions:
Step 1: Set up your smoker to the manufacturer’s specifications. You’re going to want to preheat your smoker to 275 to 300 degrees as the heat will help crisp up the sausage casings. Next, you’re going to want to add whatever wood you were planning on using at this point.
Step 2: Lightly brush the sausage casings on all sides with the olive oil or any oil of your preference. Arrange them on the rack of the smoker. Smoke the brats at your desired temperature until the casings are crispy and bronze and the meat is cooked through. This will take at least 30 to 45 minutes or insert the meat thermometer until it shows the meat has reached an internal temp of 160 degrees.
Step 3: Transfer the smoked brats to a bun, dish, or whatever other vessels you plan to eat them in or on. Serve the brats with your choice of toppings.
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Smoked Bratwurst Recipe
Ingredients
- 2-3 lbs of bratwurst (at least 10 links or so)
- 1 tablespoon of extra virgin olive oil (or any oil of your preference)
- Hot dog buns/Kaiser or Semmel rolls/any bread of your choosing (optional)
Toppings:
- Sauerkraut
- Onions (peeled/diced/or thinly sliced)
- Condiments (honey mustard, ketchup, horseradish or any other condiment that you prefer)
Instructions
- Set up your smoker to the manufacturer’s specifications.
- You’re going to want to preheat your smoker to 275 to 300 degrees as the heat will help crisp up the sausage casings.
- Next, you’re going to want to add whatever wood you were planning on using at this point.
- Lightly brush the sausage casings on all sides with the olive oil or any oil of your preference.
- Arrange them on the rack of the smoker.
- Smoke the brats at your desired temperature until the casings are crispy and bronze and the meat is cooked through.
- This will take at least 30 to 45 minutes or insert the meat thermometer until it shows the meat has reached an internal temp of 160 degrees.
- Transfer the smoked brats to a bun, dish, or whatever other vessels you plan to eat them in or on.
- Serve the brats with your choice of toppings.
Nutrition
Conclusion
Brats just like any type of meat are insanely versatile. And with this versatility, they can be handled in a variety of ways and manners with different grills and types of woods that can not only be used at different skill levels but give your brats a different taste and infusion of flavor. With the recipe above, keep in mind that it’s not the only way to cook your brats. There are so many different ways that you can cook them and the above recipe is the only variation. So the next time you’re pulling a blank on what to cook for the summer or are even tired of regular bbq, go to your local grocery store and pick up some brats.
