What better way to celebrate this year's Oktoberfest than with a big platter of smoked bratwurst, slowly simmered in beer and onions?
Uncooked bratwurst Beer (pilsner recommended) Onion Cast-iron skillet or disposable pan Smoker Wood pellets or wood chips
Scatter the onion slices around a cast-iron skillet and pour in the beer. Nestle the brats in the beer bath so that the beer comes up about halfway up the brats. Bring to a simmer.
1
Once the beer simmers, move the skillet to the smoker and close the lid. Smoke the brats for 15 minutes, and then flip them and smoke for another 15 minutes.
2
Remove the bratwurst from the beer bath and place them directly on the grates of the smoker. Finish smoking.
3
Just like that, your Oktoberfest beer brats are ready. Serve with some soft pretzels, schnitzel, and spaetzle. Oh, and a cold beer. Enjoy!
– If using frozen brats, fully thaw them first. – Use a meat thermometer to check the final internal temperature. – Let the brats sit at room temperature for 30 minutes before cooking.