How to Smoke Beer Brats on a Traeger

Beer brats are a quintessential Midwestern summer favorite. These Traeger Smoked Beer Brats put a smoky pellet-grill spin on the classic Wisconsin and Minnesota-style bratwurst, combining smoke, beer, and sweet onions for an easy, crowd-pleasing meal.

Traeger Smoked Beer Brats Recipe

A smoked beer brat takes the familiar, juicy bratwurst and elevates it with low-and-slow smoke, followed by a braise in beer and sweet onions. This approach adds a subtle smokiness and locks in moisture while infusing the sausages with flavor. The recipe is straightforward and flexible enough for a weeknight dinner, but flavorful enough to serve at any summer cookout.

Choosing the best brat

For best results, use fresh, uncooked bratwurst from a butcher or a local producer when possible — fresher sausages yield the juiciest results. Avoid pre-cooked or already-smoked sausages, since this recipe relies on smoking and a final braise to develop flavor and texture.

Onion selection

Sweet onions like Walla Walla or Vidalia are ideal for beer brats because their natural sweetness complements the savory sausage and beer braise. If sweet onions aren’t available, yellow or white onions will work; avoid red onions, which can be too sharp for this preparation.

Recipe Shopping List

You’ll only need a handful of ingredients. Quantities and full instructions appear in the recipe card below.

• 6 uncooked bratwurst
• 2 bottles of beer (use a lager, pilsner, or your preferred drinking beer)
• 1 large sweet onion
• 6 buns
• Spicy brown mustard (about 2 tablespoons)

How to Make These Brats

The process is simple and breaks down into marinating, smoking, braising, and finishing. Follow the detailed steps below when you cook.

1. Marinate: Place the raw brats in a large resealable bag and add one bottle of beer. Seal and refrigerate for 4–6 hours to infuse flavor and help tenderize the sausage.
2. Preheat smoker: Set your pellet smoker to 180°F (82°C). While it comes to temp, slice the onion into long strips.
3. Smoke: Put the sliced onions into a grill-safe baking dish. Drain the marinated brats and discard the marinade. Place the brats directly on the grill grates and the dish of onions on the smoker. Smoke at 180°F for 1 hour to add a gentle smoke flavor.
4. Braise and finish: Increase the smoker temperature (or grill) to 350°F (177°C). Pour the second bottle of beer into the baking dish with the onions and nestle the brats on top. Cook for 30–60 minutes — you want the brats to be simmering in the beer and onions for about 20–25 minutes total as they finish cooking. Optionally, remove the brats and sear them directly on the grates for 5–10 minutes for a charred exterior.
5. Serve: Toast the buns if desired, top the brats with the beer-braised onions and spicy brown mustard, and serve hot.

These brats pair well with classic barbecue sides such as potato salad, coleslaw, or baked beans. They’re ideal for summer gatherings and easy to scale up for larger crowds.

More Summer BBQ Ideas

• Smoked Stuffed Cheeseburgers (Juicy Lucy)
• Sweet Chili Chicken Leg Quarters
• Traeger Grilled Pork Chops
• Smoked Pulled Pork
• Traeger BBQ Beef Sandwich

Yield: 6 servings

Traeger Smoked Beer Brats

Easy smoked beer brats cooked on a pellet grill together with sweet Walla Walla-style onions, then braised in beer for rich flavor and juicy texture.

Prep Time: 5 minutes

Cook Time: 2 hours (including smoking and braising)

Total Time: 2 hours 5 minutes

Ingredients

• 6 uncooked bratwurst
• 2 bottles beer
• 1 large sweet onion
• 6 buns
• 2 tablespoons spicy brown mustard

Instructions

1. Place brats in a large resealable bag with one bottle of beer. Seal and refrigerate 4–6 hours. Drain and discard the marinade.
2. Preheat smoker to 180°F (82°C).
3. Slice the onion into long strips and place in the bottom of a grill-safe baking dish.
4. Place brats directly on the smoker grates and set the pan of onions on the smoker. Smoke for 1 hour at 180°F.
5. Increase smoker temperature to 350°F (177°C). Pour the second bottle of beer over the onions and place the brats on top. Cook for 30–60 minutes until the brats have simmered in the beer-and-onion mixture for about 20–25 minutes. Optionally sear on the grates 5–10 minutes for char.
6. Serve on toasted buns with the braised onions and spicy brown mustard.

Nutrition Information (per serving)

Calories: 477 · Total Fat: 27g · Saturated Fat: 9g · Unsaturated Fat: 16g · Cholesterol: 63mg · Sodium: 1006mg · Carbohydrates: 33g · Fiber: 2g · Sugar: 6g · Protein: 17g

Nutrition data provided here is only an estimate.