Ah, the sizzle of smoked brats on a summer afternoon—nothing quite like it, right? So, there I was, last Saturday, with my trusty Masterbuilt smoker fired up, a cold beer in hand, and the aroma of hickory wood swirling around. Let me tell ya, smoking brats isn't just cooking; it's an experience. But first things first, let's dive into how to make those smoked brats that'll have your neighbors peeking over the fence, wondering what magic you're working on that grill.

How to Make Smoked Brats on a Masterbuilt

First thing you need is, of course, some quality brats. I always go for the ones from my local butcher, because, well, you can just taste the difference. Now, preheat your Masterbuilt smoker to about 225°F. You don't want it too hot, just a nice steady heat to let those brats soak up all that smoky goodness.

Here’s a quick step-by-step for ya:

Preheat the Smoker: Set your Masterbuilt to 225°F. Grab a drink while it heats up!
Prep the Brats: Poke a few holes in the brats with a fork. This helps the smoke penetrate better.
Smoke ‘em: Place the brats on the grates, spaced out a bit so they each get their fair share of smoke. Close the lid and let ‘em go for about 1.5 to 2 hours.
Check Temperature: Use a meat thermometer to make sure the internal temperature hits 160°F. That’s the sweet spot.
Sear (Optional): If you like a bit of char, you can finish them off on a hot grill for a couple of minutes per side.

What Type of Wood/Pellets to Use for This Recipe?

Now, the choice of wood is crucial. I’m a hickory guy myself. It gives the brats a nice, robust flavor that’s just unbeatable. But if hickory isn’t your thing, applewood or cherry wood are great alternatives. They add a slightly sweeter, milder smoke that pairs beautifully with the savory brats. Mesquite is a bit too intense for my taste, but hey, you do you!

Additional Tips

Alright, let’s talk tips. First off, keep that smoker lid closed as much as possible. Every time you open it, you lose heat and smoke, which are kinda the whole point here.

Another tip—don’t forget the water pan in your smoker. Fill it with beer or apple cider for extra flavor. Trust me, it makes a difference. And if you’re feeling fancy, throw some onions and peppers in there. They’ll absorb the smoke and add a fantastic topping for your brats.

What to Serve

So, you’ve got these perfectly smoked brats. What’s next? Well, serving them up right, of course. I love mine in a toasted bun with a good slather of spicy mustard, some sauerkraut, and grilled onions. But, if you want to get creative, try topping them with jalapeños, shredded cheese, or even a tangy coleslaw.

Sides? Can’t go wrong with some classic potato salad, baked beans, or a crisp cucumber salad. And don’t forget the beer. A nice cold lager or a crisp pilsner pairs perfectly with the smoky, savory brats.

What to Do with Leftovers

If you’ve got leftovers—though I doubt you will—there’s plenty you can do. Slice ‘em up and throw them in a breakfast scramble or mix them into a mac and cheese for a smoky twist. They’re also great in a bun with some melted cheese for a quick lunch. Or, dice them up and add to a pot of chili for a smoky flavor boost.

In closing, smoking brats on a Masterbuilt is more than just a cooking process; it’s a celebration of flavors and good times. Next time you're looking to impress at your backyard BBQ, give this a try. Your taste buds—and your guests—will thank you.

OTHER RECIPES YOU'LL LOVE

Masterbuilt Smoked Brats

Print Recipe

Enjoy perfectly smoked brats with our Masterbuilt recipe. Juicy, flavorful sausages made easy. Ideal for BBQs and family feasts!

Course Main Course

Prep Time 15

Cook Time 2

Servings 12

Ingredients

12 bratwursts
2 cups hickory wood chips soaked in water for 30 minutes

For Serving:

Buns homemade or store-bought
Spicy mustard
Sauerkraut
Grilled onions

Instructions

Preparing the Bratwursts

Set your Masterbuilt smoker to 225°F. Add the soaked hickory wood chips to the smoker box.
Poke a few holes in the brats with a fork. This helps the smoke penetrate better.
Arrange the brats on the smoker grates, ensuring they are not touching each other. Close the lid.

Smoking the Bratwursts

Smoke the brats for 1.5 to 2 hours, or until they reach an internal temperature of 160°F. Keep the smoker lid closed as much as possible to maintain the temperature and smoke.
If you like a bit of char, finish the brats on a hot grill for a couple of minutes per side.

Serving and Storing

Toast the buns on the grill. Serve the smoked brats in buns with spicy mustard, sauerkraut, and grilled onions.