How Long to Grill Brats on a Gas Grill
The trick to grilling perfect brats is using low and consistent heat. Too much direct heat will cause the casings to crack open and overcook the insides.
To avoid this, use zone heating, and cook your brats gently over the cold side until an instant-read thermometer reaches 160 degrees. Then, transfer to the hot side and sear until charred in spots.
Cooking Time
Many recipes for brats call for simmering them in beer before grilling. This allows the meat to cook through while still allowing the juices to stay inside the casing. The result is a juicy sausage that crisps up on the grill with a delicious char. It also saves you time from having to check for doneness and ensures that your brats are fully cooked.
It’s best to grill brats over a moderate heat. High temperatures can burn the outside and cause the casing to split open, leaking out all those juices that you work so hard to create. Instead, opt for a temperature of 300-350 degrees.
A good grilling thermometer will let you know when it’s time to remove the brats from the grill. You can also check for doneness by piercing the casing with a fork. The meat should be no longer pink and if pierced with a knife the juices will run clear.
For the most flavorful, juiciest brats, use quality ingredients. Look for a local butcher or German market to get your brats. They’ll be made from fresh, lean meat and are sure to taste better than the frozen brats found in a supermarket. Also try experimenting with different types of brats, like spicy, jalapeno, or garlic. Supporting local businesses is a great way to show your love for the community!
Temperature
Bratwurst is a classic backyard staple. Served with a great German mustard, sauerkraut, and a grilled onion, it is the perfect complement to a cold beer. Dad insists that ketchup is allowed, too (after all, Sheboygan is the brat capital of Wisconsin).
Some people choose to boil their brats before grilling. This is a time-saving strategy, as it eliminates the need to continually check for doneness. It also prevents the brats from bursting in their casings and allows the proteins to bind with the ground meat, giving the characteristic snap to every bite.
The other method involves grilling the brats on a low heat over indirect heat. This slow and gentle process results in a more flavorful sausage. It is important to not overcook it, or you will end up with dry and bland brats.
Using a meat thermometer is the best way to ensure that your brats are cooked through. A simple digital thermometer will let you know when it is time to remove the sausages from the grill.
For the most consistent results, grill your brats at a temperature between 300degF and 350degF. Ideally, use zone heating to create a high-heat area and a low-heat area. This allows you to move the brats between these two areas if necessary. Avoid piercing the casings, as this will allow all the delicious juices to escape.
Rotation
For that rich caramelization and smoky grill flavor, rotate the bratwurst from time to time while they cook. The goal is to get each side a beautiful rich reddish brown color and to avoid burning or under-cooking them. Move the brats around the grill so they can be cooked on all sides and reach a safe internal temperature of 160 degrees Fahrenheit, which will take about 20 minutes or so.
It is also important to move the brats around as they cook to avoid any clumps of meat that develop on one side as they cook over indirect heat. These can cause the casings to burst open and spill the juices out of the sausages, ruining their texture and flavor.
Using low, gentle heat allows the proteins in the brats to unfold slowly and create a binding that gives them their classic snap when you bite into one. High heat, on the other hand, can quickly overcook and dry out these delicate sausages.
Some recipes call for boiling the brats before grilling, but I’m not a fan of this. Boiling will only infuse the sausages with a little beer flavor and does not ensure that the brats are fully cooked prior to grilling. To ensure that the brats are properly cooked before grilling, use a digital meat thermometer. They are fully cooked when the internal temperature is at least 160 degrees and the casings are golden and pliable when pierced with a fork.
Smoking
When you’re ready to grill, preheat your smoker to 275 degrees F. Once your grates are hot, remove the brats from the refrigerator and set them on the clean grate. Smoke the brats for 1 to 1.5 hours, or until their internal temperature reaches 160 degrees F. Make sure not to overcook them, as this will cause the casings to tear and take all the delicious juices with it.
To prevent overcooking, use a digital meat thermometer to monitor the temperature inside the brats. If the temperature in the center of a brat rises above 165 degrees, move it to a cooler side of the grill to reduce the heat. A brat is fully cooked when the interior temperature is 160 degrees, the casings are golden brown and puffed up, and their juices run clear.
After the brats have smoked for about an hour, you can remove them from the grill and finish with a high-heat sear if desired. If you prefer a lighter char on the outside, remove the brats from the grill when they reach 150 degrees Fahrenheit and sear them in a cast iron skillet. Serve the grilled brats on a bun with your favorite condiments. Enjoy!