Smoked Bratwurst

Smoke Signals Aug 25, 2017

Bratwurst is commonly grilled over flames or fried on the stove top. But smoking them adds a flavor dimension, helps retain their moisture and helps prevent the brats from getting too done on the outside before they are cooked through.
You'll need an instant-read thermometer, and you’ll need to soak 1 cup of hickory, oak or cherry wood chips for an hour. If you choose to serve sauerkraut, consider placing it with its juices in a disposable aluminum foil pan in your grill and smoke it alongside the brats.
Serve with potato salad or potato chips and ice-cold beer.
To read the accompanying story, see: Think you can’t get smoky flavors from a gas grill? Try this.

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Servings:

Tested size: 4 servings

Ingredients

• 4 bratwurst links (1 to 1 1/2 pounds total)
• 2 tablespoons canola or other neutral oil
• 1/2 large sweet onion, peeled and cut into 1/2-inch slices
• 1 medium green bell pepper, stemmed, seeded and cut into 1/2-inch-thick slices
• Coarse kosher salt
• 4 hot dog buns, for serving
• Prepared mustard, preferably horseradish, for serving
• 1 cup sauerkraut, for serving (optional)

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Directions

Prepare the gas grill for indirect heat. Turn the heat to high. Drain the wood chips and put them in a smoker box or foil packet poked with a few fork holes to release the smoke; set it between the grate and the ceramic briquettes, atop the angled metal heat plates, or on the cooking grate at the far end of the hot side. Once you see smoke, reduce the heat to medium-low (300 to 350 degrees). Turn off the burners on one side.
Lightly oil the cooking grate. Place the bratwursts on the indirect-heat side of the grill and close the lid. Smoke for 30 to 40 minutes. An instant-read thermometer inserted into the center of each brat should register 160 degrees. Even though you are cooking indirect, you may get grill marks, so turn the brats after 15 or so minutes.
While the brats are smoking, heat the oil in a large cast-iron skillet over medium heat (stove top). Once the oil shimmers, stir in the onion and pepper. Season lightly with a salt; cook for 10 to 15 minutes, stirring occasionally, until softened and lightly browned, then transfer to a bowl.
Once the brats are done, transfer them to a plate for serving at the table, along with the bowl of onion and pepper. Serve each brat in a hot dog bun and top with the mustard, onion and pepper, and, if desired, sauerkraut.
VARIATION: If using a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them on one side of the grill. For a medium-low fire, you should be able to hold your hand 6 inches above the coals for 8 to 10 seconds. Drain the chips and scatter them over the coals. Have ready a spray water bottle for taming any flames.

https://www.washingtonpost.com/recipes/smoked-bratwurst/16033/?utm_term=.f3e53d91aa00&wpisrc=nl_recipes&wpmm=1