These beer brats and plump, juicy & flavorful. My preferred method of cooking brats is to simmer the brats in beer and then grill them which allows the sausage to remain plump and flavorful, contrasting with a quick, high-heat grilling which can lead to dryness.
In this video and recipe we par boil the brats in beer first, which completely cooks the brats while keeping them moist and flavorful. This also helps tighten the casings while keeping them from bursting so the brat is juicy. After the brats have simmer in beer we directly grill them to crisp up that casing and to add some delicious char and grill marks.
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yes yes yes this is how you do it. As a Chicago Bear fan , I will testify that Green Bay Packers fans are some of greatest people ever. We love the rivalry , but we agree on brats & beer !
Thanks for the video! I live 50 minutes from Lambeau Field…. And want to say you nailed the Wisconsin Style Brat Fry!
I have a crazy friend who insists on poking a bunch of holes in the brats… he then goes into the hot beer and onions, onto the grill & back into the beer….
Please comment about this hole poking style….
Thanks!!
Those look so good I almost started to feel bad about stealing Micah Parsons from you.
🤘
I love this channel, but to be fair, bratwurst, is from Germany, not the states. Credit where credit is due please!
Thanks for the info on Butter Pat selling to yeti. Now i know to avoid butter pat.
Had some Caribou brats made up from the Caribou harvested. A buddy of mine worked at a local brewery. At the brewery, you have an option of getting a 24 ounce can filled with a beer choice. My buddy gave me an empty 24oz can and I filled it with brats. He poured my beer of choice in it and capped it. Two days later when we were camping, we cut the lids off with our knives and boiled them in the beer. That was a cold wet miserable camping trip but the brats were memorable. Edit-I bet bringing a can of raw meat in a brewery to have filled with beer could be a huge problem if caught.
GO PACK GO
I've always simmered first, then grilled just like the video. don't boil them, don't split the casings. If you need to hold some after grilling a beer bath can be ok but they're best fresh!
Never been to Wisconsin, and this has been they way i have always cooked my bratwurst.
Question from a Texan that is still learning what a brat actually is…..do you poke fork holes in the brats so they absorb the beer? If not, why not? Beer won't soak thru the casing I wouldn't think…
That Ft. Worth craft beer, love it…!!!!
You should do a video on the grill I hadn’t seen that one yet.
My old boss used to cook them. However, he would puncture them and use a lot more butter.
As I work for a company that has had Dallas and Greenbay season box holder tickes for decades ( companies acquired, tickets maintained) i can vouch for both cities football cultures.. I don't get it , but the food is great!
There's no right or wrong way as long as they're charcoal grilled along the way. The only point of correction needed is that brioche needs to go! Have your buddies mail you down some Sheboygan Hard Rolls next time. 🍻
Perfection! Gotta try this recipe for sure this Sunday!
Love it. Gotta try it. I'm a Miller Man too.
Made these tonight, they were awesome. Thanks for another great one. 10/10
I fully submerge my brats after I grill them but light up a smoke tube while doing it, use an aluminum pan with 2-3 dark beers on grill and it gets “syrupy”, throw the brats in the pan and it is like a glaze, especially with the darker heavier beers. Cut up onions, yellow, red and orange peppers, and sauerkraut into an aluminum pan, marinated with a heavy beer and let them cook. Always a hit at my house
I had my first brats at a family gathering in Sauk City in 1969 when I was 16. They were put into a huge pot full of simmering beer. After adding the brats, the burner was turned off and they were left overnight. The next morning they went directly onto a hot charcoal grill and cooked just like you show here. Awesome — I've loved them ever since.
just functionally, i would put the toppings on the bottom, its easier to eat that way, plus that bun was beefy it looked like it could take the moisture without getting soggy too quick.
Been doing them this way for a very long time. Only way to cook them
the audacity of this Michigander to pretend he's a Texas native is BAFFLING!
As a native Wisconsinite living in Texas for the past 14 years, I usually marinate them in beer, sliced onions, garlic, and sliced jalapeños overnight as well. Adds a nice kick of flavor to the brats. 😋
This didn’t age well #rip11
Let's not kid ourselves. The leader in cast iron pans has been Lodge….for a very very long time. The company you mention is never mentioned anywhere I look…in the top 5….lol. At least be honest in your shilling for companies.
Love it! And ranch is gospel! lol. That is coming from Idaho.
Ive been looking for some split top brioche for years, cant find any.. im kinda jealous
Thanks Matt I still put em in the grill and your right they were still delicious thanks my new go to
I aint mad at it! Looks so good!!
Thanks for sharing Matt! I’ll be trying this Saturday afternoon at the tailgate.
As s lifelong Wisconsinite, very well done.
Man, I’ve got a meatloaf on the smoker for dinner and now I wish I’d done brats 😂
Any idea when the Dutch oven is said to drop?
Should have been a lone star. You being a Texan!
Great looking brats! Thanks Matt; this will be on the menu at our next cook out….
Never a bad time for these!
Looks like something to try next year for our annual cookout. I'd even bet this would be great for kielbasa too.
Yum
I'm not a kraut guy but load it up with onions and mustard and you can't forget about homemade jalapeno beer cheese. Oh yeah.
Miller Lite the Brat GODS are puking!
Brat Stop in Kenosha
Excellent technique, but you missed one of the most important steps.
It’s bad form AND bad luck to not take the first sip off each beer you cook with. This also applies if you’re boiling your brats in the morning.
Looks awesome Matt.
Just looked on the YETI web site. They don't show that pan! Hold on to it, it's probably a collectible! Looking forward to trying this recipe, albeit in my Lodge.
Wisconsin approved
I’m going to make this recipe. Best Sauerkraut for brats?
Made beer brats for all my life and never thought to sauté the onions. Gonna have to try this now!!
I’m a Massachusetts Meat Church Barbecue Pit Master!! You taught me all I know!!