Smoked Bratwurst with Sauerkraut and Mustard
Difficulty: Easy
Ingredients
- 1 pack original bratwurst
- 5 hotdog buns
- 1 cup sauerkraut
- Garnish: mustard
- Garnish: mustard
Instructions
- Preheat smoker to 275°F.
- While the smoker is heating up, prepare the bratwurst by removing them from the packaging and patting them dry with a paper towel.
- Once the smoker is preheated, place the apple wood chunks in the smoker to add smoke flavor.
- Carefully place the bratwurst in the smoker, making sure to leave enough space between them for proper smoke circulation.
- Close the lid of the smoker and let the bratwurst smoke for approximately 1 hour or until they reach an internal temperature of 155°F.
- Halfway through the cooking time, flip the bratwurst to ensure even cooking on all sides.
- Once the bratwurst reaches the desired internal temperature, remove them from the smoker and place them on a plate to rest for at least 5 minutes.
- While the bratwurst are resting, toast the hotdog buns in a pan or on a grill.
- Assemble by placing the bratwurst on the toasted buns and topping them with sauerkraut and mustard.
- Serve immediately and enjoy!
Notes
You can also use a thermometer to check the internal temperature of the bratwurst. It is important to let the bratwurst rest for a few minutes after cooking to let the juices redistribute before serving.
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