Traeger Recipe
Smoked Brats: The 60-Minute Traeger Recipe That Beats Boiling
Smoked brats are what happens when you stop boiling bratwurst and start letting a pellet grill do the work. Raw links go on the grill at 225°F, pick up real smoke flavor for an hour, and come off at 160°F internal — juicy, deeply flavored, with a casing that actually has snap. This recipe works on any Traeger model, any pellet grill, and finishes in about an hour start-to-finish. It's the recipe every Traeger owner should master before attempting brisket or pulled pork.
The Recipe
Smoked Brats on a Traeger
Rated 4.8 — based on 89 reader ratings
Prep Time
5 minutes
Cook Time
60 minutes
Rest Time
3-5 minutes
Serves
4-6 (8-10 brats)
Smoker temp: 225°F (or 275°F for faster cook)
Pull temp: 160°F internal
Recommended pellets: Apple, Hickory, or a 70/30 blend
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Before You Start
What You'll Need
A pack of brats, a Traeger, and about an hour. The equipment is minimal compared to low-and-slow cooks.
The Ingredients
No rub required. Good bratwurst is already seasoned. Don't overthink this.
The Equipment
Already a pulled pork fan? See our Traeger pulled pork recipe for the next-level Traeger cook.
Step by Step
How to Smoke Brats on a Traeger
Six steps, one hour, no boiling. The hardest part is waiting an hour.
- 1
PREP
Pull brats from the package and pat dry
Take the brats out of their packaging and pat them dry with paper towels. Dry surface = better smoke absorption and better casing snap at the end. Do not prick the casings with a fork — you'll see advice online to do this; ignore it. Piercing the casing lets the juices escape during smoking. The casing is a barrier, not a problem.
If your brats are frozen, thaw them completely in the fridge before smoking. Partial-thaw brats cook unevenly and the internal temperature reading lies.
Time: 5 minutes
- 2
PREHEAT
Preheat the Traeger to 225°F
Fire up your Traeger and set it to 225°F with the lid closed. Let the grill stabilize for 10-15 minutes before adding the brats. If your grill has Super Smoke mode, enable it now — brats are on the grill for such a short time that extra smoke concentration actually matters here (unlike on longer cooks where the smoke saturates regardless).
Recommended pellets for brats: Apple (mild, sweet, pairs with pork); Hickory (bolder, classic BBQ flavor); Cherry (sweetness plus reddish color on the casing); or Traeger Signature Blend if you want balanced flavor without thinking too hard about it.
Time: 10-15 minutes preheat
- 3
SMOKE
Lay brats directly on the grates and close the lid
Place the brats directly on the grill grates with space between each link — they need airflow. Close the lid and walk away. For the next 30 minutes, do nothing.
If you want grill marks, the traditional method is to skip them here and sear at the end (Step 5). If you want a more uniformly smoked exterior, flip the brats once at the 30-minute mark and continue smoking for the second half.
Insert a probe thermometer into one brat through the open end of the casing (not through the side — piercing the side releases juice). Use the thermometer to track internal temperature.
Time: 30 minutes (first half)
- 4
FINISH
Cook to 160°F internal temperature
After 30 minutes, check internal temperature — should be around 130-140°F. Bump the grill to 275°F if you want to speed the cook, or stay at 225°F if you have time. Either way, cook until the probe reads exactly 160°F.
Total time at 225°F: about 60 minutes. Total time if you bumped to 275°F: about 45 minutes. Do not exceed 165°F internal — brats are fully cooked at 160°F and will start drying out above 165°F.
Time: 15-30 minutes additional
- 5
SEAR
Crank the grill to 400°F for 5-10 minutes (optional)
If you want grill marks or a crispier exterior on the casing, this is the step. Pull the brats off the grill briefly. Bump the Traeger temperature to 400°F (or 500°F if your grill goes that high). When it hits temperature, put the brats back on directly over the highest heat. Turn every 90 seconds for 5-7 minutes total. You'll get caramelized, slightly crispy casings with visible grill marks.
Skip this step if you want pure smoke-house brats without a sear — purely personal preference.
Time: 5-10 minutes (if searing)
- 6
REST
Rest 3-5 minutes, then serve
Pull the brats off the grill and let them rest on a plate for 3-5 minutes. Brief rest — these aren't brisket. Just enough time for the juices to settle and the casings to firm up.
Serve on your bun of choice: brioche for richness, pretzel for saltiness, classic brat roll for tradition. Top with sauerkraut, stone-ground mustard, grilled onions, or whatever you actually like (there's no wrong answer). Pair with potato salad, German-style potato salad, coleslaw, or just chips. Cold beer mandatory.
Time: 5 minutes
Variation
The Beer Braise Method (For Even Juicier Brats)
For brats that are somehow even juicier, add a beer braise to the smoke. This is the Wisconsin backyard classic, Traeger-ified.
The beer braise adds 30-45 minutes to the cook but transforms the brats into full-flavored steaming-juicy links. Here's how it fits into the main recipe:
How to add a beer braise to this recipe
- Follow Steps 1-3 above exactly — prep, preheat, smoke at 225°F for 30 minutes to pick up smoke flavor.
- Transfer the brats from the grill into a cast iron pan or disposable foil pan. Pour in 1 bottle of beer (12 oz), 1 sliced onion, 1 tablespoon butter, and a pinch of black pepper. Return the pan to the grill.
- Braise at 275°F for 30-45 minutes — the brats should be at or near 160°F internal when you pull them from the beer.
- Optional: finish with a 400°F sear directly on the grates for grill marks. Or serve straight from the beer with the reserved onions on top.
Which beer works best?
- •Summer/light cooks: Leinenkugel's Summer Shandy, Hefeweizen, or any wheat beer — adds subtle citrus notes
- •Winter/bold cooks: IPA, porter, or dark lager — deeper caramel and malt flavors
- •Classic/traditional: Miller Lite, PBR, or any American lager — the Wisconsin way
- •Avoid: sour beers, strong stouts, and anything with heavy hop bitterness (overpowers the brat)
The onions at the bottom of the braise pan cook down into sweet, caramelized strands that belong on every brat sandwich. Don't throw them away — serve on top of the brats in the bun.
Pellet Selection
The Best Pellets for Smoked Brats
Brats absorb smoke quickly because of the short cook time. Milder pellets are often the better choice to avoid over-smoking.
Apple (Recommended)
The best all-around choice for brats. Mild, sweet smoke with beautiful reddish color on the casings. Doesn't overpower the sausage's natural seasoning. If you're only going to buy one pellet bag for brats, buy apple.
Best for: Balanced flavor, best color
Hickory (Classic BBQ Flavor)
Stronger, smoky-bacon flavor. Good on bold brat varieties (cheddar, jalapeño, Philly cheesesteak). On a 60-minute cook, hickory can become assertive — use with milder brat varieties at your own risk.
Best for: Traditional BBQ flavor, bold brats
Cherry or Custom Blends
Cherry adds subtle sweetness and a gorgeous mahogany color. A 70/30 blend of apple and hickory delivers balance with some depth. Traeger Signature Blend works fine if you don't want to think about it.
Best for: Color, blended flavor
Recommended Brands
- •Traeger Signature Blend — default for Traeger owners; balanced hickory/maple/cherry mix
- •Traeger Apple or Traeger Hickory — single-wood pellets for focused flavor
- •Bear Mountain — strong budget alternative, runs in any Traeger
- •Lumberjack 100% Apple — higher-intensity option for experienced smokers
- •CookinPellets Perfect Mix — premium aftermarket brand, longer-burning
Timing Guide
How Long to Smoke Brats: Temperature Reference Table
Different smoker temperatures produce different textures. Here's what to expect at each setting.
180°F (Super Smoke mode)
- Time to 160°F:
- 90-120 minutes
- Flavor:
- Maximum smoke absorption, very slow
- Best for:
- When you want the deepest smoke flavor and have time
- Drawback:
- Longest wait; casings stay softer
225°F (Standard)
- Time to 160°F:
- 60 minutes (recommended)
- Flavor:
- Balanced smoke, good casing texture
- Best for:
- Everyday smoking, first-time attempts
- Drawback:
- None — this is the reference standard
275°F (Fast)
- Time to 160°F:
- 35-45 minutes
- Flavor:
- Lighter smoke, faster cook, slightly firmer casings
- Best for:
- When you're feeding a hungry crowd and the grill is already hot
- Drawback:
- Less smoke penetration
400°F+ (Grilling, no real smoke)
- Time to 160°F:
- 12-15 minutes
- Flavor:
- Grilled, minimal smoke flavor
- Best for:
- When you're out of time (but why are you reading a smoked brats recipe, then?)
- Drawback:
- Defeats the purpose of the smoker
The sweet spot for most cooks is 225°F for 60 minutes. If you want more smoke, drop to 180°F and cook for 90 minutes. If you're behind schedule, 275°F gets you there in 35-40 minutes without sacrificing much.
The Gear I Use
Essential Gear for Smoked Brats
Three things matter most for smoked brats. Everything else is optional.
Instant-Read Meat Thermometer
For brats, you need fast reads more than long-probe tracking. An instant-read like the ThermoWorks Thermapen ONE or the cheaper ThermoWorks Thermopop checks internal temp in 2-3 seconds. Budget pick: ThermoPro TP19 at $25.
Shop instant-read thermometers →Wood Pellets
Apple for brats, hickory if you want it bolder. A full hopper is overkill for a 60-minute cook — 2-3 pounds of pellets is enough. Brands: Traeger Apple, Bear Mountain, Lumberjack.
Shop Traeger pellets →Long-Handled Tongs
Don't flip brats with a fork — piercing the casing releases juice. Good long-handled locking tongs from OXO or Weber run $15-25 and last forever. Avoid cheap metal ones that bend.
Shop BBQ tongs →Cast Iron or Foil Pan
If you're doing the beer braise variation, a 10-12 inch cast iron pan fits 8-10 brats comfortably. Disposable foil pans from the grocery store work equally well for an easy cleanup.
Shop cast iron pans →Avoid These
6 Common Smoked Brat Mistakes
What separates good smoked brats from disappointing ones. All preventable.
Mistake 1: Piercing the casing with a fork
Old-school advice says to prick brats with a fork before cooking to "prevent bursting." Ignore this completely. Piercing the casing releases juice and produces dry brats. Modern bratwurst casings are designed to handle heat without bursting if you cook to proper temperature (160°F, not higher). Trust the casing.
Mistake 2: Boiling brats before smoking
Wisconsin tradition says boil brats in beer before grilling. This leaches flavor into the liquid (which is then thrown away) and produces greyer, spongier brats. Smoking raw links gives you better flavor and better texture. If you want beer flavor, braise AFTER the smoke in the beer bath variation.
Mistake 3: Cooking past 165°F internal
Brats are fully cooked and food-safe at 160°F. Above 165°F, fat renders out of the filling and casings start to split. The difference between 160°F and 170°F is visible — juicy at 160°F, dry at 170°F. Pull them off as soon as the probe reads 160°F.
Mistake 4: Overcrowding the grill grates
Brats need space for smoke to circulate around them. Packing 12 brats shoulder-to-shoulder on a Pro 575 gives you the top of the brat smoked and the sides of the brat steamed. Leave half an inch between each link, or smoke in two batches.
Mistake 5: Pellet grill mode confusion
Some Traeger owners try to smoke brats on "grill" or "high heat" mode, which defeats the purpose. Smoking brats requires the LOW-temperature smoke mode (180-225°F). If your grill is running at 375°F+ with the lid closed, you're grilling, not smoking. Lower the temperature.
Mistake 6: Skipping the meat thermometer
Brat fillings vary by brand, and "finger squeeze" tests don't work with casings. A $25 instant-read thermometer eliminates the guesswork. Without a thermometer, you're either pulling raw-centered brats or dry-overcooked brats — rarely exactly right.
What to Do With Them
6 Ways to Serve Smoked Brats
Bun optional. Toppings non-negotiable.
1. Classic Wisconsin
Brioche or pretzel bun, sauerkraut, stone-ground mustard, chopped raw onion.
2. Beer Braise Bowl
Skip the bun. Slice brats over the braising beer with onions and a toasted bread slice.
3. Brat Pizza
Slice brats, scatter on pizza dough with mozzarella, red onion, banana peppers.
4. Brat Mac & Cheese
Slice brats, fold into creamy mac with sharp cheddar and breadcrumbs on top.
5. Game Day Platter
Halved brats on toothpicks with three mustards, pickles, and soft pretzel bites.
6. Breakfast for Dinner
Sliced brats, scrambled eggs, hash browns, hot sauce.
Leftover smoked brats keep in the fridge 3 days and reheat beautifully — slice lengthwise and pan-crisp in butter for 2 minutes per side. Better than the original.
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