Ready to level up from hot dogs? These smoked bratwurst deliver more flavor and better texture with barely any extra effort. The smoking process brings out the rich, savory character of the brats while keeping them perfectly juicy inside.
Just steady smoke and patience transform regular brats into extra juicy, flavor-packed smoked brats – no fancy techniques are required.
Start with uncooked bratwurst (skip the pre-cooked ones to avoid harsh results) and let steady smoke work until they reach 160°F. It’s easier than grilling – no constant flipping or watching for flare-ups needed.
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Why This Recipe Works
We’ve kept things simple but effective: the right type of brats, proper smoking temperature, and perfect timing. Grab some brat-sized buns (bigger than hot dog buns) and load them up with beer-simmered onions and your favorite toppings. This recipe delivers impressive results without the fuss.
Let’s start smoking.
What You’ll Need to Cook Bratwurst
- Fresh sausage bratwurst
- Brat buns
- Sauerkraut
- Whole grain mustard
- Seeded mustard

How to Smoke Bratwurst
Step 1: Prepare the Bratwurst
Take the bratwurst out of the refrigerator about half an hour before smoking. Use paper towels to pat the brats dry.
Step 2: Prepare the Smoker
Clean the smoker if needed and prepare the racks. Preheat the smoker to 275°F (107°C). Use hickory or applewood chips.
Step 3: Smoke the Brats
Smoke for 35-45 minutes; you want to see the casing on the brats go a bronze/ golden color. Target internal temperature of 160°F (71°C)

Step 4: Finish the Brats
Remove cooked brats from the smoker and let rest for 5-10 minutes.

Step 5: Serve the Bratwurst.
Smoke the buns for a few minutes to warm them up.
Place a smoked brat in each bun. Top the brats with your favorite toppings. We went classic and topped with Sauerkraut and mustard.
Serve both whole grain and seeded mustard on the side.

What Temperature to Smoke Bratwurst at
Smoke bratwurst at 275°F. This is a great temperature to ensure the smoky aroma permeates the brats but also allows the sausage casings to get crispy.
They may not cook quickly enough if you use a lower cooking temperature. If you smoke at a higher temperature, they might cook too quickly.
What Internal Temperature You Need to Reach For Smoked Bratwurst
The safe internal temp for bratwurst is 160°F. This safe temperature will ensure that any bad bacteria have been killed. Use a trusty meat thermometer to measure the temperature before serving.
The thicker the sausages, the longer the cooking time. If you adjust the temperature, you’ll also notice a difference in the cooking time.
How To Store Leftovers and Reheat
Store smoked brats in an airtight container in the refrigerator for a few days. You can freeze them for longer if you use the proper storage methods.
Reheat them in a microwave or on the stove for best results. You can heat them in a skillet or a pot of water.
My Favorite Wood Chips
We recommend using applewood or hickory wood chips for brats. This will ensure you get an epic wood-fired flavor! The flavor will nicely complement the toppings, as well.
What To Serve With Smoked Bratwurst
Here are some of our favorite side dishes to serve with smoked bratwurst:
- Baked Sweet Potato
- Smoked Zucchini
- Grilled Broccoli
- Loaded Mashed Potato Casserole
- Smoked Cauliflower
Serve these tasty sausages with your favorite toppings for an easy cookout meal!
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Smoked Bratwurst
Ingredients
- 12 fresh bratwurst sausages
- 12 brat buns
- Serve With
- 2 cups sauerkraut
- Whole grain mustard
- Seeded mustard
Instructions
- Remove bratwurst from refrigerator 30 minutes before smoking. Pat sausages dry with paper towels
- Preheat smoker to 275°F (107°C)
- Place bratwurst on smoker racks, ensure sausages are not touching
- Smoke for 35-45 minuutes, you want to see the cassingon the on brats go a bronze/ golden color. Target internal temperature of 160°F (71°C)
- Let rest for 5-10 minutes
- Warm the brat buns, Place one smoked bratwurst in each bun and put out all your favorite toppings.
Smoke On!
Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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