Weber Grilled Johnsonville Beer Brats {Tips for Perfect Sausages}

This is one of those “Back to Basics” techniques that I thought some beginners might benefit from.  Johnsonville sausages are one of those things that make for an easy weeknight meal and are always a hit at a barbecue.  However, there are a few tricks to getting these brats cooked just right that I wanted to share.

Keep reading and we will cover exactly hoe to grill Johnsonville Beer Brats on a Weber gas grill!

Set Your Weber Grill to Medium Heat

I grilled these brats on a Weber Traveler but the technique will be the same for a Q Series, Spirit or Genesis grill.

Light your Weber gas grill and turn the burner control valve to Medium.

Let the grill preheat for about 15 minutes to get the grates hot.  The grill should be showing a lid temperature of around 375F but anywhere between 350F and 400F is just fine.

We do NOT want to use a scorching hot grill as that would burn the outside of the brats before the inside was fully cooked.

Get the Johnsonville Brats on the Grill

After the grill has preheated for 15 minutes it is time to get your brats on the grill.

When I am grilling on the Traveler or a Q Series grill I place the brats in the center of the grill so they are not directly over the oval burner tube that runs along the outer edge of the grill.  If you are grilling on a Spirit or Genesis then the placement isn’t very important since your grill has the Flavorizer bars to even out the heat.

Close the lid and set a timer for three minutes.

Seriously, use your phone or smart watch and set a timer for three minutes.

Flip the Brats Every Three Minutes Until Done

When your three minute timer goes off open the lid and flip the brats.

Set another timer for three minutes.

Repeat this pattern five or six times for a total grilling time of about 18 minutes.

As soon as you can see some of the juices starting to bubble underneath the sausage casing it is time to start checking the brats for doneness.  This is the part that so many people mess up!!

You need to cook the brats to an internal temperature of at least 160F for them to be safe to eat.  However, if you cook the brats too long then the casings will burst and all of the juices will pour out of the brats.

Squirting juices from overcooked brats will start a grease fire and often results in the brats getting burned and blackened.  Also, when the casings burst the brats are losing flavor and dry out.  A dried out burnt brat is a pretty pathetic sight.

Here is the Professional Tip that you need to know. 

Always use an instant read digital thermometer to check for doneness.  When you use the thermometer inset it through the END of the casing where a natural whole already exists. This is easier when you pick the brat up with your tongs and slide the thermometer through the length of the sausage.

160F is your target internal temperature.

If you poke the thermometer through the top of the brat then you will puncture the casing and juices will start squirting out potentially causing grease fires, etc.

Serving the Grilled Brats

Whether I grill or smoke brats I tend to serve them the same.

Get that brat on a bun, top with cheap yellow mustard and serve with a kosher dill pickle spear. The pickle is the perfect accompaniment as it cuts through and balances out the rich greasiness of the brat.

Other folks love these sausages topped with grilled peppers and onions while other are die hard fans of topping them with sauerkraut.

Whatever floats your boat.

Some great side dishes to go along with this simple but glorious sausage are:

• Potato Salad
• Cole Slaw
• Baked Beans
• Grilled Squash

If you happen to have any leftovers (is that possible?) then you can use them to make bratwurst soup!

Now go get your grill fired up!