How to smoke bratwurst?
Step 1: Set up your smoker following the manufacturer’s instructions and preheat to 275° to 300°F. (This is a little hotter than the low-and-slow method, but the heat helps crisp the sausage casings.) Add the wood as specified by the manufacturer.
Step 2: Lightly brush the sausage casings on all sides with olive oil. Arrange them on the rack in the smoker. Smoke the brats until the casings are bronzed with smoke and the meat is cooked through (the juices will bubble under the casing), 30 to 45 minutes. Another test: Insert the probe of an instant-read thermometer through one end of the sausage, toward the center. The internal temperature should be at least 160°F.
Step 3: Transfer the smoke-roasted brats to buns, or arrange on a platter. Serve with your choice of toppings.
Bratwurst out of the smoker is really good, as long as it’s not overcooked. It’s also important to keep the casing intact, because holes or tears in it will let the juices out, which means loss of flavor and texture. Bratwurst (brats) can be purchased either raw or precooked. Either way, they will be at their best when cooked slowly to 155 degrees. In a 225 degree smoker it will take around 2 hours to reach this point. By running the smoker at a lower temperature, say 200 degrees, they can be smoked longer to achieve a smokier flavor. When checking the temperature of the smoking brats, use the same one each time so the others don’t leak out their juicy flavor. If the smoke flavor is too intense, you can give them a quick rinse in cold water before serving.
