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Smoked Brats | Smoked Bratwurst Sausage with Bacon Jam on UDS Smoker
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Smoked Brats | Smoked Bratwurst Sausage with Bacon Jam on UDS Smoker
For this recipe all you need is 8-10 bratwurst sausages. There’s no prep when it comes to smoking brats which make them a great football food. Just fire up your smoker and throw on a couple of cherry wood chunks for smoke.
You can use any grill or smoker set up for indirect cooking. I used my UDS for these; just run the cooking temp around 250 degrees.
On the drum I placed a ½ size aluminum pan over the coal basket and filled it with a little water. This will keep the direct heat off the brats and add a little moisture. It only takes about 1 ½ hours total time for the brats to fully cook.
Half way through the smoking process, flip the brats over so they cook evenly. Also you’ll want to check the internal temperature before taking them off the cooker. For fresh brats it needs to be a minimum of 165⁰ in the center.
The smoke flavor really comes through in these brats but what makes them extra special is the Bacon Jam I use for a topping. Of course you can add whatever toppings you like; Sautéed Peppers and Onions go great.
Bacon Jam Recipe:
- 8 slices Thick Cut Apple Smoked Bacon
- 4 Medium Onions
- ¼ cup Balsamic Vinegar
- ¼ cup Brown Sugar
- water as needed
- Salt and Pepper to taste
Directions:
1. Peel and thinly slice the onions
2. Cut the bacon into small cubes
3. Heat a deep sauté pan over medium high heat and render the bacon until brown and slightly crispy. Remove from heat, drain, and reserve 1 TBS of drippings in the pan
4. Add the thinly sliced onion, brown sugar, balsamic vinegar, bacon pieces, and 1 Tablespoon of water.
5. Cover and cook the onion for 15 minutes until they start to soften.
6. Remove the lid and stir the onion mixture occasionally until they caramelize. Add water a couple of teaspoons at a time as the moisture cooks off.
7. Keep a close eye on the onions stirring as needed. It will take about 1 hour to cook the mixture down into a jam like consistency.
8. Store in an airtight container in the refrigerator for up to a week.
For this recipe all you need is 8-10 bratwurst sausages. There’s no prep when it comes to smoking brats which make them a great football food. Just fire up your smoker and throw on a couple of cherry wood chunks for smoke.
You can use any grill or smoker set up for indirect cooking. I used my UDS for these; just run the cooking temp around 250 degrees.
On the drum I placed a ½ size aluminum pan over the coal basket and filled it with a little water. This will keep the direct heat off the brats and add a little moisture. It only takes about 1 ½ hours total time for the brats to fully cook.
Half way through the smoking process, flip the brats over so they cook evenly. Also you’ll want to check the internal temperature before taking them off the cooker. For fresh brats it needs to be a minimum of 165⁰ in the center.
The smoke flavor really comes through in these brats but what makes them extra special is the Bacon Jam I use for a topping. Of course you can add whatever toppings you like; Sautéed Peppers and Onions go great.
Bacon Jam Recipe:
- 8 slices Thick Cut Apple Smoked Bacon
- 4 Medium Onions
- ¼ cup Balsamic Vinegar
- ¼ cup Brown Sugar
- water as needed
- Salt and Pepper to taste
Directions:
1. Peel and thinly slice the onions
2. Cut the bacon into small cubes
3. Heat a deep sauté pan over medium high heat and render the bacon until brown and slightly crispy. Remove from heat, drain, and reserve 1 TBS of drippings in the pan
4. Add the thinly sliced onion, brown sugar, balsamic vinegar, bacon pieces, and 1 Tablespoon of water.
5. Cover and cook the onion for 15 minutes until they start to soften.
6. Remove the lid and stir the onion mixture occasionally until they caramelize. Add water a couple of teaspoons at a time as the moisture cooks off.
7. Keep a close eye on the onions stirring as needed. It will take about 1 hour to cook the mixture down into a jam like consistency.
8. Store in an airtight container in the refrigerator for up to a week.
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