Pre-heat the pellet smoker to 230°F and close the lid.

Make sure the wood pellet hopper is filled with enough for about 3 hours of cooking.

Lightly coat the outside of the brats with olive oil.

This will prevent the casing on the bratwurst from bursting.

Once the smoker temperature has reached 230°F, place the brats on the grill grates.

Space out so the smoke can circulate.

Keep the cooking temp low, and place them in indirect heat.

Close the lid and leave the brats for about an hour.

After an hour, increase the grill temperature to 300°F and cook for a further 60-120 minutes.

Move around on the grates if you want to create the grill marks.

Once the internal temperature registers 160°F, they are ready to eat.

Slice the onion and place it in a tray on the grill to smoke.

Lightly toast the hot dog rolls.

Slit down the middle and place the smoked brat.

Layer with the smoked onion.

Serve with sauerkraut, dijon and wholegrain mustard.

Serve and enjoy!