A Revolutionary New Way to Cook Bratwurst

Pork

By Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer

October 21, 2025

Direct grilling bratwurst and other fresh sausage has benefits and risks. Get it right, and you wind up with a crisp smoky casing and sizzling meat. Get it wrong and the bratwurst will split and the fat will gush onto the fire, turning your grill into a conflagration. Or one side will come out charred; the other side raw, which is an equally unhappy result.

But what if there was a way to grill brats without these fiery risks? There is and I discovered it a few years ago when I suddenly had to cook 60 brats for a book signing and my assistant was a no show.

Indirect grilling bratwurst

So I set up my grill for indirect grilling and lined up the brats on the grate. Then, in a moment of inspiration, I added hickory wood to the coals. The result was astonishing. Indirect grilling kept the casings and juices intact, which meant brats that were 30 percent juicier than the sausage I grilled using the direct method.

And the smoke flavor made the brats off the charts delicious. (Think bratwurst channeling barbecue.)

Indirect grilling bratwurst

Best of all, the method works for all manner of fresh wurst, from chorizo to Italian sausage.

Brats are indispensable for any self-respecting tailgate party. Use my indirect grilling with wood smoke method for the best brats you’ve ever tasted.

How to do it

Set up for indirect. Two-zone fire (coals/burners on one side only). Aim for 350–375°F in the indirect zone.
Add wood. Place a fist-size chunk of hickory (or a handful of chips) over the hot side.
Cook gently. Arrange brats on the cool side, lid down, vents open. Cook to 155–160°F internal, 20–30 minutes, rotating once.
Optional crisp. Roll brats over the hot side for 30–60 seconds to blister the casing.

Time & temp cheatsheet

Grill temp (indirect zone): 350–375^°F
Wood: Hickory (oak or apple also fine)
Target internal temp: 160°F (USDA for fresh pork)
Typical time: 20–30 min indirect + 1 min crisp

Bratwurst Recipes

Bratwurst: Frequently Asked Questions

Why not grill brats directly over the fire?

Direct heat can split casings and dump fat onto the coals, causing flare-ups and uneven cooking. Indirect heat keeps juices in and cooks evenly.

What grill setup works best for this method?

Use a two-zone fire: coals or burners on one side, brats on the other. Maintain 350–375°F in the indirect zone with the lid closed.

Do I need wood for smoke?

A chunk of hickory (or oak/apple) over the hot side adds barbecue-level flavor without raising the indirect temperature. Highly recommended.

When are the brats done?

Pull at 155–160°F internal. If you want extra snap, sear 30–60 seconds over the hot side to blister the casing.

Does this work for other sausages?

Yes. Italian sausage, chorizo, kielbasa, and other fresh sausages benefit from the same indirect + smoke approach.

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