We love brats. We love beer. This recipe is the love child of those two ingredients and boy, is it delicious! This recipe is perfect for having company over or tailgating because the brats can linger for a long time in their hot beer bath while you prep your other dishes.
Prep Time: 10 minutes
Cook Time: 25-30 minutes, plus 45 minutes to an hour in the beer bath
Recommended Pellets: Hickory, Oak, or Pecan
3 to 4 12-ounce cans of beer (dark or light)
2 large onions, peeled and sliced into rings
2 tablespoons butter, plus extra for buttering the buns
10 brats, uncooked
10 brat or hoagie buns
Mustard for serving
Pour the beer into a saucepan. Add the onions and 2 tablespoons of butter. Bring to a simmer on the stovetop.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Put a deep disposable aluminum foil pan on one side of the Traeger. Carefully pour the beer and onions from the saucepan into the pan on the grill. Arrange the brats on the other side of the grill grate. Grill the brats until cooked through, turning frequently with tongs, about 20 to 25 minutes.
Transfer the brats to the beer bath and cover the pan tightly with aluminum foil. Let the brats simmer in the bath until the onions are tender, 45 minutes to an hour.
Butter the cut sides of the buns and toast on the grill. To serve, lift a brat out of the bath and put it on a bun. Top it with onions and mustard, if desired. Enjoy!