The Best Damn Beer Brats You’ll Ever Make – No Stove, No Fuss!
Growing up in Northern Wisconsin with a bratwurst-loving German-Irish dad, beer brats were practically a food group in our house. 😆
We always made them the traditional way: Mom simmered them in beer and onions—windows fogged, kitchen steamy—then handed them off to Dad to finish on the grill. 100% Wisconsin summer magic. ✨
But years later, living in Milwaukee in my early 20s, I fell for a different kind of brat—the scrappier, messier, paper plate kind devoured after a late night at the Old German Beer Hall (IYKYK 😎🍻) or at an all-day tailgate at Miller Park (where, let’s be honest, the brats are always better than the baseball 😅).
They might’ve been a little dry or a little too charred…but they were always so satisfying.
It made me want to recreate the flavor from my childhood—juicy, beer-soaked, perfectly snappy—but without all the fuss.
I took to the tiny Weber Smokey Joe outside my Brady Street apartment and started testing. I didn’t want to boil beer in a hot kitchen or run three flights of stairs to check the grill. So after plenty of trial and error, I found a simple method that checked every box: grill-only and packed with the flavor I grew up on.
I first shared it here on PWWB in 2019, and it’s been a reader favorite ever since. Whether you’re cooking for a crowd or craving a low-effort dinner on a hot summer night, this recipe delivers: juicy brats, crisped to perfection, with zero time spent sweating over the stove.
And trust me—you’ll never go back to the old fashioned way.😎
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For Juicier, More Flavorful Brats, Start With a Beer Soak
One of the secrets I figured out back in my Brady Street apartment—and I’ve sworn by ever since—is soaking the brats in beer and onions before they hit the grill. It’s not the traditional way, but it makes all the difference: adding moisture, deepening flavor, and helping keep the casings from splitting.
🍻Best beer for beer brats? ⇢ Use what you love to drink—simple as that! I usually go for a classic Wisconsin lager or ale like Spotted Cow, Miller High Life, or PBR. Lighter beers give a clean, balanced flavor. Darker brews bring bolder, maltier notes—delicious if that’s what you love, but I find they can overpower the brats.
My Go-To Grilling Method for Beer Brats: Boil, Then Char…All On the Grill!
After soaking, everything cooks right on the grill—no stovetop, no fuss! 🙌🏼 The secret is using two zones of heat: a low-heat side to gently simmer the brats in beer and onions, then a high-heat side to finish them with char—golden, crispy, and blistered to perfection.
🔥Not sure how to set up different heat zones? I got you! ⇢ My 2-Zone Grilling Guide walks you through each step—whether you’re using gas or charcoal, it’s easy to pull off and makes all the difference here.
How to Know When Your Beer Brats Are Done
Parboiling brats in beer usually takes 10 to 15 minutes, maybe closer to 20 if your grill runs a little cooler. You’re looking for brats that are pale, plump, and just shy of bursting. I always double-check with a meat thermometer—they should hit 145°F internally before moving to the high-heat zone.
Jess’ Grilled Beer Brat Must-Haves
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Buy Now → Quick Serving Suggestions and Brat Toppings
We love serving grilled brats on split-top brioche buns. They’re soft and pillowy with just enough structure to hold up to a juicy brat. I toast them right on the grill just before serving.
Toppings-wise, don’t skip the beer-braised onions from the skillet (so much flavor!), some spicy mustard (or try my 2-Minute Dijonnaise for a little creaminess), and a scoop of sauerkraut—it’s not a Wisconsin brat without it!
I can’t wait for you to try this Wisconsin Beer Brats recipe! Grilled brats hold a special place in Wisconsin’s food culture (and my heart!), and I know they’ll be a summer staple at your house, too.
If you give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! Happy grilling! ♡
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Extra-Juicy Grilled Wisconsin Beer Brats (No Stove!)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 13 hours (includes inactive time)
- Yield: Serves 4
- Category: Sandwiches & Burgers
- Method: Grilling & Smoking
- Cuisine: American
Description
As a born-and-raised Wisconsinite with German roots, I’ve grilled hundreds of Beer Brats over the years. This is the method I swear by: soak the bratwurst in beer and onions, boil them right on the grill until plump and tender, then finish over high heat until golden and irresistibly crisp.
Easy, hands-off, and wildly delicious—the juiciest grilled brats of your life. No stove, no split casings, just big-time beer flavor in every bite! 🍻
Ingredients
- 1 pound bratwurst (4-6 sausages)
- 1 medium yellow onion, sliced
- 24 ounces beer of choice (See Recipe Notes)
Instructions
- Soak the brats: At least 12 hours before grilling, combine the bratwurst sausages, sliced onion, and beer in a large resealable bag or airtight container. Shake to combine. Refrigerate for at least 12 hours, up to 24 hours.
- Prepare your grill for zone grilling, creating a zone of direct high heat and a zone of direct low heat. If using a gas grill, begin preheating at least 15 minutes prior to grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (New to zone grilling? Check out this post for a step-by-step.)
- Boil the beer brats on the grill with indirect heat: Transfer the brats, onions, and beer to a cast iron skillet or heat-safe Dutch oven. Place directly over the low heat zone of the grill. Close the lid and bring to a boil. Once boiling, cook for 10-12 minutes, or until the internal temp hits 145°F. This will take about 20-25 minutes total—keep the grill lid closed as much as possible to retain heat.
- Grill the beer brats over direct heat: Use tongs to transfer the boiled brats directly to the high heat zone of the grill. Grill for 2–3 minutes per side, until nicely charred and the internal temp reaches 160°F. Transfer to a plate and rest briefly.
- Serve the beer brats in toasted brioche buns, topped with Dijonnaise, beer-braised onions, sauerkraut, and/or mustard. Enjoy!
Notes
- Best beer for beer brats: I like to keep it simple and use a light Wisconsin lager or ale (PBR, Miller Lite, Spotted Cow, etc.). I find the lighter flavor doesn’t overpower the flavor of the brats. Feel free to use your beer of choice!
- Boiling tip: This recipe boils the brats directly on the grill in a cast iron skillet or Dutch oven, but you can also boil them on a side burner or even on your stovetop if that’s easier!
- Best brat buns: Soft brioche buns are my go-to—pillowy and tender, but sturdy enough to hold up to a juicy brat and plenty of toppings. They’re easy to find at most grocery stores these days—I often grab them at ALDI in the summer!
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
Have you ever tried marinating peppers with the onions? Looking to make this tomorrow ty!
We haven’t tried this, but it sounds delicious! Feel free to give it a try – and make sure to let us know what you think!
your receipe for par boiling brats, spot on. Added comments: I often par boil then let brats marinate in beer solution for a day in fridge, grilled following day camping. Served with Boetje Mustard from Quad Cities, Iowa. Best mustard for brats..PERIOD!
That sounds delicious, David!! Thanks so much for the review!
Excellent! Thank you, my Wisconsin neighbor!
You are so welcome!! 🙂
I’m so glad grilling season is back because these are gonna be on regular rotation. So flavorful and so good! Love when you use ingredients easily found at my Aldi!
Hey Ruth!! We couldn’t agree more, grilling season is the best!! We love Aldi, too!!
While most people boil the brats in beer and onion before grilling, I found out years ago that’s really the reverse order. I was the brat cook for years at the annual church picnic attended by mostly older German folks. First you need a charcoal grill for that extra flavor kick. Grill the brats until the skin just starts to split and the juices begin to flow. People would always say; STOP you’re going to make them dry. Here’s the trick. When the brats are at this point take them off the grill and put them in the heated beer and onion bath and let them soak for at least 20 min. They swell back to the original size. Some people would want them right off the grill until they tried one that had soaked. These days I cook brats for the annual July 4th festival for the local American Legion post. Our food stand outsells the rest. Don’t worry any alcohol is long gone from the beer after it’s been heated for awhile. I prefer a lighter beer so it doesn’t overpower the natural flavor of the sausage.
Thanks for sharing, Scott! Your brats also sound delicious – can’t really go wrong with beer brats!
They are AMAZING 😋
Thank you, Danette! So so glad you enjoyed – they are truly a summertime staple!
OMG you guys…These are off the hook for sure. I made these for our dinner and we ate until we fell out. Coudn’t stop eating them. These are the best way ever to cook them. We loved and enjoyed them very much. Thank you for the delicious recipe. I will use it often. You really ROCK in your cooking.
Thank you Donna! Haha they are a crowd pleaser for sure – so glad you loved them!
We always added a stick of butter (or two!) to ours. Very flavorful.
Also, for a large group or to prep, I have put the beer, onions, brats in the crockpot in the morning (on high for a couple hours, then turn down to low), grill when people are ready to eat. You can also do this, then freeze them (ungrilled), for that party you didn’t plan!
Hi Kym! Love your prep tips – can’t go wrong with making entertaining easier! Thank you for sharing!
I’m from Milwaukee Wisconsin and we definitely add a stick of butter to the beer and onion.
Perfect! Especially with the onions on top and some Milwaukee Stadium Sauce !
That sounds delicious, Kent! Thanks for leaving a comment!
Blast from my childhood and friends who’d visit family in Sheboygan and bring back Ussingers brats. This is exactly how they made them, with German potato salad (classic bacon grease & vinegar dressing) and roasted corn and potatoes.
Now, you’ve got me HUNGRY!
Thanks so much for sharing Doug! That all sounds delicious & like the perfect Memorial Day weekend grilling plans!! 🙂
I’ve made these twice. Definitely worth the extra time to get the brats prepped to be grilled to perfection. So juicy!
Even delicious as leftovers 🙂
This is just a great beer brat recipe. Quick, easy and totally delicious!
I never had brats growing up because my mom didn’t like them.. well, now I am marrying a midwesterner, so I knew I had to make them. these were so easy and delicious! we make them all the time now
Hi Courtney! So glad you found this recipe & that it has become a new favorite! We love this recipe too, thank you so much for sharing!
Do you Peel them?
Hi there! No need to peel the brats/sausage casing! You would only need to do this if you are using in a recipe that would require breaking up the sausage – hope this helps!
These were great! I grew up eating brats but always overcooked them. Using the zone grilling method and the beer left mine so juicy! Even leftovers the next day were great!
These were a huge hit! So tasty, so easy, and very little clean up- a win all around! I used a stronger beer and the flavor definitely comes through, so I would echo Jess’ recommendation to use a light beer if you want a subtle flavor.
These look amazing! Can you pre-boil them and grill them later? I’d love to prep them before a party next weekend and only have to grill to finish them. Can’t wait to try!
Hey Heather! Yes, you can definitely pre-boil to grill them later – I’d say up to 2-3 days in advance. Just keep the boiled brats in an airtight container in the fridge until you’re ready to grill them off. They’ll be a hit!!
Do you Peel them?
Hi there! No need to peel the brats/sausage casing! You would only need to do this if you are using in a recipe that would require breaking up the sausage – hope this helps!