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Grilled Beer Brats
Don’t wait for Oktoberfest to enjoy these delicious brats. Juicy on the inside and crispy on the outside — this brat recipe makes a meal everyone will enjoy.
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Ingredients
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6 sausages
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2 cans beer (pale lagers work the best)
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buns (optional)
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sauerkraut
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sautéed onions and peppers (optional)
1 Food Prep
No prep necessary, get right to the grill.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place your bratwurst into a full pan of beer on the grill. Any beer will do, but pale lagers work best.
Boil in the beer bath for 10 to 15 minutes, or until the brats turn white.
Once your brats are cooked through, you’ll want to sear them to achieve the crispy skin and grill marks we all love.
- Move the pan over to the cool side and remove the sausages, placing them directly over the coals.
Watch your brats closely, and rotate to avoid burning. You want even grill marks on all sides. This should take about 5 minutes.
Cook your brats until they reach an internal temperature of 145°F on a digital meat thermometer.
- Rest the brats for a few minutes before serving.
- Beer brats can be served on buns, with sauteed onions and peppers, or on a platter with sauerkraut.
For safe meat preparation, reference the USDA website.
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