Ready to turn simple brats into something bold and smoky? Smoking bratwurst on your pellet grill brings out rich flavor, juicy texture, and that irresistible snap when you bite in. This recipe is no-fuss, no boiling, just real smoke and solid results.
Editor’s Note: This post was updated with new tips, FAQs, and optimized instructions on June 11, 2025, to help you get the best results with your pellet smoker.
Why This Recipe Works
- Uses raw bratwurst for maximum juiciness
- No need to boil or par-cook first
- Works on any smoker (pellet, electric, or stick burner)
- Simple ingredients, ready in about an hour
- Naturally pairs with grilled onions, mustard, or kraut
Jump to:
Ingredients You’ll Need
- 1 package raw uncooked bratwurst sausage
- 1 package hot dog buns
- 1 container yellow mustard
- 1 tbsp chopped onion (optional)
Kitchen Essentials and Items Used
Camp Chef XT 24 Pellet Grill – Pellet Smoker
Traeger Grills Signature Blend 100% All-Natural Hardwood Pellets
Stainless-Steel Locking Grill Tongs 17-inch
How to Smoke Brats on a Pellet Grill
Preheat your smoker to High Smoke Mode or 225°F.
Place the bratwurst directly on the grates. Smoke for 30 minutes.
Bump the temp to 275°F, flip the sausages, and continue smoking for another 30 minutes or until the internal temp hits 160°F.
Toast the buns in the smoker for a minute or two.
Serve the brats on buns with mustard, chopped onion, or your favorite toppings.
Expert Tips for Smoked Brats
- Apple, hickory, or cherry pellets add great flavor.
- Use a meat thermometer to check doneness—160°F is ideal for juicy brats.
- Don’t boil first. It leaches flavor. Let the smoker do the work.
- If using a stick burner, you can follow the same temperature ranges—just watch your fire.
Serving Suggestions
Serve with classic BBQ sides like potato salad, baked beans, or grilled corn. Or go simple with chips and a cold beer.
Pairings and Related Recipes
- Instant Pot Ribs
- Air Fryer Italian Sausage
- Instant Pot Parsley Potatoes
- Parmesan Roasted Brussels Sprouts
FAQ (Part 1)
Nope. Boiling removes flavor. Smoking them raw keeps the juices and adds real smoke flavor.
About 30 minutes before increasing the temp. Total smoke time is about an hour.
160°F. Use a meat thermometer to make sure they’re safe and juicy.
You can, but it’s better to thaw them first for even cooking.
More Common Questions
Apple, hickory, or cherry pellets work great. Avoid mesquite—it’s a bit too strong.
Yes. This works on electric smokers, stick burners, or even a gas grill with a smoker box.
Overcooked or cooked too hot. Stick to 225–275°F and pull at 160°F.
Storage and Reheating
Store leftover brats in an airtight container in the fridge for up to 4 days. To reheat, wrap in foil and warm in a 300°F oven or air fryer for 6–8 minutes.
Let’s Stay Connected
Nutritional Information (per brat + bun)
Calories: ~370
Protein: ~15g
Fat: ~24g
Carbs: ~20g
Sodium: ~880mg
Smoked Brats on the Pellet Grill
Ingredients
- 1 Package Raw Uncooked Bratwurst Sausage
- 1 Package Hot Dog Buns
- 1 Container Yellow Mustard
- 1 Tbsp Chopped Onion (Optional)
Instructions
- Preheat Smoker to High Smoke Mode or 225 Degrees
- Once smoker is preheated add the bratwurst to the smoker and smoke for 30 minutes.
- Turn the temperature to 275 degrees and flip the sausages.
- Smoke brats around 30 minutes more until internal temperature is 160 degrees
- Heat buns in smoker for a minute or two
- Serve brats with chopped onion and mustard or any toppings desired.
Video
Notes
This recipe works on any type of smoker—pellet, electric, or stick burner.
For added flavor, use apple, hickory, or cherry wood pellets.
Always cook brats to an internal temperature of 160°F for best texture and food safety.
No need to boil the brats beforehand—smoking them raw keeps them juicy and flavorful.
