Wisconsin-Style Applewood Smoked Beer Brats with Caramelized Onions
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 1 hr 25 min
Snap-casing pork bratwursts cold-smoked first at 225°F (107°C) so the natural casings absorb real wood smoke without bursting, then simmered in a cast-iron amber beer and butter onion bath at 350°F (175°C) to 160°F (71°C).
Ingredients (10)
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Helpful tools for making Wisconsin-Style Applewood Smoked Beer Brats with Caramelized Onions:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Most people boil brats in beer first and grill second, which waterlogs the casing and blocks smoke absorption; smoking raw brats at 225°F (107°C) first and braising in beer second delivers 10x better snap and smoke flavor.
- ✓Pro Tip 2: Never poke holes in raw bratwurst casings—that drains out the emulsified fat and leaves the sausage dry and crumbly.
- ✓Pro Tip 3: Clinical Nutrition Note: Caraway seeds contain carvone and limonene essential oils that aid gastric motility and digestion of rich pork sausages.
🧊 Storage, Freezing & Safe Reheating
Store leftover brats with the beer onions in an airtight container in the refrigerator for up to 4 days. Reheat gently in the onion broth over medium-low heat until 165°F (74°C).
Frequently Asked Questions
What is the best type of beer to use for Wisconsin beer brats?
Choose a malty amber lager, Märzen/Oktoberfest, or pilsner. Avoid heavily hopped IPAs, as concentrated hops turn intensely bitter when reduced with onions.
Can I keep the brats holding warm in the beer bath during a 2-hour tailgate party?
Yes! Once the brats reach 160°F (71°C), dial the Traeger down to 180°F (82°C) Keep Warm and cover the skillet with foil; the beer bath acts as a hot tub that keeps the brats juicy for up to 2 hours.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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