Smoked Brats with Beer Onions

Smoked brats topped with beer onions and deli mustard.

4.67 from 3 votes

Smoked Brats with Beer Onions

Move over hot dogs, these smoked brats are ready to take center stage at your next summer BBQ! They're large and in charge and pack a big flavor punch with the addition of homemade beer onions.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Dish

Cuisine: American, Barbecue, German

Keyword: Smoked Brats

Servings: people

Author: Susie Bulloch

Ingredients

6 uncooked bratwurst uncooked
6 bratwurst buns

Beer Onions

2 large yellow onion sliced
¼ cup salted butter
1 cup dark beer
1 teaspoon salt
½ teaspoon cracked black pepper

Instructions

Preheat. Preheat your smoker to 275 degrees F using your favorite hardwood.
Smoke. Place the brats directly on the grill grates, close the lid, and smoke for 60-90 minutes, or until the internal temperature of the brats reads 160 degrees F.
Make the beer onions. While the brats smoke, prepare the onions. Melt butter in a large skillet. Add in onions and cook over medium heat, stirring frequently, until the onions are lightly browned and cooked through. Stir in the beer and season with salt and pepper, to taste. Cook over medium heat until most of the beer has reduced and the onions are plump, but not too saucy (about 15 minutes). Keep warm until ready to serve.
Finish smoking. Once your brats are to temperature, you can either serve as-is (the skin will have a snap, but not a crunch) or you can increase the heat on your grill to high and crisp the exterior for 2-3 minutes (the brats will likely split and have a crunchy exterior casing).
Enjoy. Serve the smoked brats atop buns with the beer onions and your favorite toppings.

Video

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