Wisconsin Beer-brats recipe
A classic preparation, explained with temperatures
Equipment
Ingredients
- 10 bratwursts
- 2 large yellow onions sliced ¼” thick or thinner
- 2 large cans lager-style beer
- 2 Tbsp butter
- Sauerkraut (warmed) for werving optional
- Spicy brown mustard for serving
- Buns for serving
- More onions for caramelizing for serving optional
Instructions
- Preheat your smoker or grill for two-zone cooking. Use Smoke X4 and Billows BBQ control fan to get smoker up to 350°F (place your air probe over the deflector plate if there is one).
- Insert a couple needle probes in a couple brats and place them in the bottom of a pot that can fit on your smoker/grill. Cover them with onions, beer, add butter. Put lid on. Set the high-temp alarm on your Smoke X4 to 165°F (74°C)
- Cook in the smoker until brats reach 165°F on Smoke X. Verify the internal temp with your Thermapen ONE.
- Remove brats from beer and sear until nicely browned over direct heat.
- Serve in buns with desired toppings!
- You can insert the needle probes into more brats and drop them into the hot beer bath to keep the party going! Just keep an eye on the temps to keep things moving as quickly as possible.