How to Grill Brats
If you grew up around Wisconsin-style cookouts, you already know people have some strong opinions about bratwurst. As a resident of the frozen tundra, I have spent plenty of time grilling brats in my own backyard, and this is the method I trust most.
Some people grill them from start to finish. Some people grill them first and then throw them in beer. I like to simmer raw brats in beer and onions first, then finish them on the grill.
Why? Because it works. The brats stay juicy, they pick up flavor from the beer and onions, and by the time they hit the grill, you can focus on getting good color and char instead of worrying about whether the middle is still raw.
Start with Raw Brats
For this method, you want raw bratwurst, not pre-cooked sausage. If you have a good butcher or local meat market, start there. If not, grocery store brands like Johnsonville or Klements are completely fine.
The quality of the brat matters more than anything else you add later, so start with the best ones you can get.
Why Use Beer?
Beer and brats go together for a reason. Simmering the brats in beer with onions gives them flavor before they ever hit the grill, and it helps cook them through gently so they stay juicy.
There are two common ways people do this:
- Simmer first, then grill
- Grill first, then simmer
I prefer simmering first. The brats cook through evenly, they get that beer-and-onion flavor, and the grill becomes the finishing step for texture and char. If you simmer them after grilling, you give up some of the crisp outside you just worked to build.
What Kind of Beer Works Best?
A lager is the classic choice. It adds flavor without overpowering the brat, and it gives you that ballpark-style beer brat flavor most people expect.
If you have a favorite beer, use it. I would stay away from fruity beers because they can fight with the flavor of the sausage, and I would also skip most light beers because they usually do not bring enough flavor to matter.
The Best Way to Grill Brats
Put the raw brats in a pan with beer and sliced onions. Use enough beer to mostly cover the brats. Bring it up to a gentle simmer and cook them until they reach an internal temperature of 160F.
Do not boil them aggressively. You want the brats cooked through, but you do not want the casings split before they even make it to the grill.
Once they are cooked through, move them to the grill over medium heat. On a gas grill, that usually just means medium. On charcoal, wait until the flames have died down and the coals are hot.
At this point, the brats are already cooked, so the grill is there to build flavor and texture. Grill them for a few minutes per side until they look the way you like. If you like more char, leave them over the hotter part of the grill a little longer. I personally like a little extra color on mine.
When the outside looks right, pull them off and serve. This part really comes down to preference. Once they are cooked through, the best brat is the one cooked the way you actually like to eat it.
If you are wondering how long to grill brats, it usually is not very long if you simmer them first. A few minutes per side is enough for most people.
Final Thoughts
If you want juicy brats with good grill flavor, this is the method I trust most. Simmer them in beer and onions until they are cooked through, then finish them over the fire for texture and char.
It is simple, it is classic, and it works.
FAQ
I would not hard-boil them. I prefer to simmer them first, then finish them on the grill. It cooks them through gently and gives them more flavor.
For raw pork bratwurst (which is your standard brat), cook them to 160F minimum.
If you simmer them first, they usually only need a few minutes per side on the grill since you are mostly adding color and char.
A lager is the classic choice, but any beer you enjoy can work. I would avoid fruity beers and most light beers.
Yes. Use a grill-safe pan, cast-iron skillet, or disposable aluminum pan.
For about 4 to 6 brats, 24 ounces of beer is usually enough, though you may need a little more depending on the size of your pan and how many brats you are cooking.
This is all down to personal preference, the classic way is on a bun with mustard and saurkraut.
