Pellet Smoker Cooking: Beer Brats and Leftovers

Sep 26 2015

I haven’t done any beer brats lately. After I got my Traeger I like them about as well just smoked and then turn up the heat to finish or move to my gas grill to brown up. I wanted to do some beer brats so I looked at some recipes.

I used some of Guy Fieri’s recipe. I browned up some diced bacon on my gas burner, added some sliced onions, peppers and garlic. When the onions started to brown up I poured in a beer and then added the fresh brats from my butcher. I pierced them so they would take on the beer flavor and the brats would flavor the beer.

I simmered them for 15 minutes turning half way through; I didn’t have them completely covered. After they had simmered I removed and sliced one side some and they went on my Weber Spirit I had on medium 350 to 400 deg. I did them about 8 minutes per side to get a nice brown.

While they were on the grill I added about a tablespoon of mustard to the beer and onions; I added a little more beer since it was cooking off. I added the grilled brats back to the beer & onions and let simmer a few minutes while I toasted the tops of the brat buns on the grill a couple of minutes, then took inside to serve the wife and me.

I sliced a little off the tops of the buns; these squares them up and let’s sit on the grill to brown up. I also sprayed them with a little olive oil.

I served the brats with some of the onions and peppers and mustard. Our sides were leftover smashed potatoes and cabbage gratin. I liked the brats this way.

Good!