Want to know how to smoke brats on your Traeger? This is a super simple recipe that is perfect for cookouts, game day, 4th July or even a quick weeknight dinner.
Make sure you pick up all the condiments and toppings you know everyone enjoys.
Table of contents
Why Traeger Smoked Brats Are So Good!
Smoked brats are incredibly delicious for several reasons:
- Smoking infuses them with a unique and irresistible smoky flavor.
- Hardly any prep work and done within an hour.
- Slow cooking over low heat makes them tender and juicy, rather than dried out sausages from super hot grilling.
- This one of our favorite 4th of July smoker recipes, kids and adults both love picking their own toppings.
More Traeger Recipes
Looking for more recipes to cook on your Traeger? Here are some of my favourites.
What You Need for Smoked Brat
What You Need for Sauerkraut
- Green cabbage
- Kosher salt
- cold tap water
How to Smoke Bratwurst on Your Traeger
Step 1: Make the Sauerkraut & Prepare the Bratwursts
– Make the sauerkraut (you need to allow a few weeks for it too ferment, if your not that organised make sure you pick some up from the store)
– Remove the brats from the packaging, make even holes in each brat with your fork. This will stop the skin from tightening and shrinking during cooking.
Step 2: Smoking the Brats
– Load the pellets, set the grill temperature to 225°F, switch on the “super smoke” mode and wait until reached cooking temperature.
– Thinly roll each brat in olive oil to give a light coating.
– Insert your temperature probe into the thickest point of the largest brat.
– Place your brats directly on the cooking grate. Cook for an hour, then increase the temperature to 400°F.
Set the grill temperature to 400°F when the brats have an internal temp of 140°F.
Step 3: Preparing the Toppings
– Use this point in the smoking process to prepare any topping ingredients you have.
Step 4: Grilling the Brats & Toasting the Buns
– Turn the brats over to ensure even grill marks on each side.
– When the brats are at 160°F, rub melted butter on the inside of the brat buns.
– Place on the grill grates for 2 minutes.
– Remove the buns & brats from your Traeger Smoker.
Step 5: Build Your Smoked Brats & Enjoy!
– Take the hot buns and add your mustards to the inside.
– Make the bratwurst by adding the brat into the bun and mustard mixture.
– Top with your desired toppings.
How to Make Home-Made Sauerkraut
Fermenting is a really fun hobby and skill to master. Plus it will always taste better than the manufactured store variety! Bear in mind this will take at least 4 weeks to be ready!
– Chop the cabbage down into even pieces.
– Sterilize a mason jar and a small cooking stone with boiling water.
– Place even layers of the cabbage and salt in your sterilized mason jar.
– Push down to compact the salt and cabbage.
– Weigh the compacted cabbage and salt mix down with the sterilized stone.
– Cover with cheesecloth and secure with a rubber band.
– Leave the jar in a cool dry place (around 50°F)
– Check the cabbage is submerged in its brine after 2 weeks.
– Top with some cooled boiled water if required.
– Leave for a further 2 weeks while checking daily for mold.
What Temperature Do I Smoke the Brats on a Traeger?
You want to cook brats at a temperature of 225°F with the super smoke mode on.
Then increase the temperature to high temperature of 400°F to crisp up the casing on the cooked brats. This balances the smoky indirect heat with the more traditional direct grilling style.
What Smoke Setting Do I Select on the Traeger for Brats?
Select ‘super smoke’ mode on your Traeger for this recipe. The smoke flavor from the dense particles will infuse into those brats for perfection!
What Is the Cooking Time for Traeger Smoked
If you cook at 225°F then increase the grill to 400°F brats will take around 45 minutes to 1 hour.
What Internal Temperature Do the Bats Need to Be Before Eating
Brats are traditionally made with ground pork, so the internal temp needs to be 165°F before eating.
How to Accurately Monitor the Internal Temp
A calibrated meat thermometer is needed for accurately monitoring the internal temperature. Luckily all Traeger Pellet Grills come with their own meat thermometers built-in!
So you can insert and measure the temp for brats while cooking.
Choosing the Right Wood for Bratwurst
Pork pairs well with sweet flavors like apple and pecan. We have picked the classic apple wood to gently infuse into our brats.But get creative and experiment with the variety of pellets and chips Traeger offers.
What if I Don’t Have a Traeger Pellet Smoker?
A charcoal grill or smoker will work fine, but be sure to monitor the grill temperature carefully.
Don’t have a smoker?You can buy smoked brats and cook them on a cast iron skillet.
Do I Toast the Brat Buns Before Serving?
The trick to a delicious summer sizzler or winter warmer brat is a toasted bun!
What if I Don’t Want to Make Sauerkraut?
I’ve included making sauerkraut because it’s a fun and easy way to get into fermentation.
Of course, this takes more time and effort, so don’t be ashamed if you get store-bought!
Can I Use Other Types of Mustard?
Mustard can be down to personal preference and there are many varieties!
Try the deep flavor of brown mustard or even simple American mustard for convenience!
Give Me Some More Topping Ideas for My Smoked Brats!
The possibilities are endless when paired with the bratwurst’s delicious smoke flavor.
Caramelized onions are a perfect combination.
Raw white onion (diced)
Chopped Jalapeno Peppers
What to Serve With Our Delicious Smoked Brats Recipe?
So what sides will give your brat cook the perfect company?
What about serving a variety of different hot dogs from around the world?
Smoked Bratwurst on a Tareger
- 1 Pellet smoker
- 4 tbsp Sauerkrat
- 1 head Cabbage
- 1 tbsp kosher salt
- 4 whole Brats
- 3 tbsp Mustard
- 4 whole buns
Making the Sauerkraut
- Place even layers of the cabbage and salt in your sterilized mason jar. Push down to compact the salt and cabbage. Weigh the compacted cabbage and salt mix down with the sterilized stone.
- Cover with cheesecloth and secure with a rubber band.
- Leave the jar in a cool dry place (around 50°F)
- Check the cabbage is submerged in its brine after 2 weeks. Top with some cooled boiled water if required.
- – Leave for a further 2 weeks while checking daily for mold.
Preparing the Brats for Smoking
- Poke around 4-5 holes with a fork on each side of the bratwurst.
Step 1: Make the Sauerkrat & Prepare the Bratwursts
- Make the sauerkraut 1 month in advance as per the above directions, if your not that organised make sure you pick some up from the store.
- Remove the brats from the packaging, Make even holes in each brat with your fork.
Step 2: Smoking the Brats
- Load the pellets, set the grill temperature to 225°F, switch on the "super smoke" mode and wait until reached cooking temperature.
- Thinly roll each brat in olive oil to give a light coating. Insert your temperature probe into the thickest point of the largest brat.
- Set the grill temperature to 400°F when the brats have an internal temp of 140°F.
Step 3: Preparing the Toppings
- Use this point in the smoking process to prepare any topping ingredients you have.
Step 4: Grilling the Brats & Toating the Buns
- Set the grill temperature to 375°F when the brats have an internal temp of 140°F.
- Turn the brats over to ensure even grill marks on each side.
- When the brats are at 160°F, rub melted butter on the inside of the brat buns.
- Place on the grill grates for 2 minutes.
- Remove the buns & brats from your Traeger Smoker.
Step 5: Build the Traeger Smoked Brats & Enjoy!
- Take the hot brat buns and add your mustards to the inside.
- Make the bratwurst by adding the brat into the bun and mustard mixture.
- Cover with your desired toppings.
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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