Smoked Beer Brats Recipe
This Smoked Beer Brats recipe is so full of flavor and simple to do! Once you get a bite of one of these Brats, you’ll be adding them to your regular menu at home! Mike from “Everyday BBQ” will show you how to bring this recipe to your table step-by-step! This cook will be done on the Slow 'N Sear® Kettle. See below for everything you’ll need and full directions for this recipe!
- 5 Fresh (never frozen) Brats
- Fresh Bread
- 4-6 large Onions (Sliced)
- Approximately 1 Quart of your favorite Beer (I used a darker beer)
- Olive oil to coat onions
- 1 tablespoon each of Coarse Salt and Black Pepper
- 1-2 tablespoons of Minced Garlic (your preference)
- ½ stick of Butter
Start by washing your hands before performing any food prep. Slice onions and place in foil pan, add salt, pepper, garlic then just enough olive oil to coat everything, mix well. Add beer to coat onions, be sure to add enough as this will reduce during cooking as it evaporates, and the onions soak it up. Add ½ stick of butter. Allow this to soak while you prep your cooker.
Cook Temperature: 325-350°F. To achieve this, fill the Slow 'N Sear with one half chimney worth of unlit coals, (add a wood chunk if you like) light the other half chimney of coals and pre-heat them. Once the lit coals are ready, pour them onto the unlit coals and spread them out evenly. Place lid on cooker and open both top and bottom vents fully. Once you get to 225-250°F, begin choking back both vents until you dial in your temperature. Be sure to monitor temps with your SnS-500 remote thermometer for accuracy.
Once your cooker is dialed in, place the foil pan over the direct side of the heat and cover the cooker. Allow this to go for roughly 30 minutes to reduce and the onions to soak up all that flavor. You should stir at least once during this time. If you feel you need to rotate the pan after you stir, do so to promote even cooking. After 30 minutes, move the pan onto the indirect side of the cooker.
You should now add the Brats into the Beer/Onion mixture and be sure to get them submerged so they can soak up the flavors. Allow them to cook until they break over 160°F, double check your temps on all the Brats with the SnS-100 instant read Thermometer or whatever instant read Thermometer you have.
Once they break 160, give each Brat a sear over the direct side for 30-60 seconds per side depending on how charred you like them, be sure to watch them closely so you don’t burn them.
Once searing is complete, place the Brats back into the pan and allow to cool for a few minutes. Now build your sandwiches with Brats and lots of those glorious onions and ENJOY!