• Heat smoker to 225–250°F (107–121°C).

• Use apple, cherry, or hickory wood for balanced smoke.

• Place sausages directly on smoker grates.

• Smoke uncovered for 45–75 minutes, turning once halfway through.

• Internal temp should reach 150–155°F before finishing.

Choose one option:

Direct Grill Finish (Best Texture)

• Move sausages to a hot grill or smoker hot zone (375–425°F).

• Grill 5–10 minutes until browned and internal temp reaches 160°F.

Beer & Onion Bath (Juicy + Flavorful)

• Simmer sausages in beer, onions, and peppers for 10 minutes.

• Finish on grill for light char.

4. Rest & serve

• Rest sausages 5 minutes.

• Serve in buns or sliced with sides.

• Grill over indirect heat at 350–375°F for 20–25 minutes.

• Finish over direct heat for char.

• Sauerkraut or German potato salad

• Baked beans

• Grilled onions & peppers

• Coleslaw

• Corn on the cob

• Soft pretzels or crusty rolls

• Beer: Lager, pilsner, Oktoberfest, or wheat beer

• Wine: Riesling or Grüner Veltliner

• Non-alcoholic: Sparkling lemonade, root beer, or iced tea

• Never pierce sausages—you’ll lose precious juices.

• Smoking adds flavor even to pre-cooked sausages.

• Brats love a beer finish, but skip boiling before smoking.

• If skins tighten, lower heat slightly and cook longer.

• Leftovers slice beautifully for pasta, pizza, or breakfast hash.