How to Grill Brats Perfectly — Gas, Charcoal and Pellet
posted on
August 10, 2022
Brats are one of the most forgiving things you can put on a grill — as long as you follow two rules. Keep the heat moderate and do not poke the casing. Break either of those and you end up with split, dried-out sausages that lost all their juice on the grates. Follow them and you get juicy, charred brats every time. Here is exactly how to grill brats on any type of grill, plus what internal temperature to hit and how to tell when they are done.
Quick Navigation
- Two Rules for Grilling Brats Perfectly
- How to Grill Brats on a Gas Grill
- How to Grill Brats on a Pellet Grill
- How to Grill Brats on a Charcoal Grill
- How to Grill Brats in a Grill Pan
- The Parboil Method — For Guaranteed Even Cooking
- How to Tell When Brats Are Done
- How to Serve Grilled Brats
- Frequently Asked Questions
Two Rules for Grilling Brats Perfectly
Brats are a sausage — which means they have a casing filled with seasoned meat and fat. The casing is what keeps everything together during cooking and what gives a properly grilled brat its satisfying snap when you bite in. Both rules for grilling brats perfectly come back to protecting that casing.
Rule 1: Keep the heat moderate. High heat splits casings. When a brat hits intense direct heat, the inside expands faster than the casing can handle and the casing bursts — sending all the fat and juice onto the grates and leaving you with a dry, shriveled result. Medium to medium-low heat (300–375°F) gives the inside time to cook through evenly while the outside develops a gradual char without splitting.
Rule 2: Do not poke the casing. This is the most common brat mistake. Pricking brats before or during cooking releases the fat and juices that make them worth eating in the first place. Leave the casing intact from start to finish. Turn them with tongs — never a fork — and do not press them down on the grates.
Everything else — grill type, parboiling, toppings — is secondary to these two rules. Get them right and the rest follows naturally.
How to Grill Brats on a Gas Grill
Gas grills are the most forgiving option for grilling brats because the heat is consistent and controllable. Staying at moderate heat is easy to achieve and maintain, which makes it difficult to accidentally split the casings.
- Preheat the grill with oiled grates over medium-low heat — 300 to 350°F.
- Place brats on the grates and grill, turning often with tongs, until charred in spots and an instant-read thermometer registers 160°F — about 20 minutes total.
- Pull from heat at 155°F if you prefer — the internal temperature will continue to rise a few degrees off the grill.
Frequent turning — every 3–4 minutes — is more important than any other technique on a gas grill. It prevents one side from developing too much direct heat while the other stays pale, and it builds an even char all the way around the casing.
How to Grill Brats on a Pellet Grill
Pellet grills offer the same temperature control as gas grills with the added benefit of wood smoke flavor. Because pellet grills produce indirect heat by default, there is less risk of the casings splitting from a hot spot on the grates.
- Preheat the pellet grill with oiled grates to 350°F.
- Place brats on the grates and grill with the lid closed, turning often with tongs, until charred in spots and an instant-read thermometer registers 160°F — about 20 minutes.
The lid-closed approach on a pellet grill traps the smoke and circulates heat evenly around the brats. If you want more char than the indirect heat naturally produces, increase the temperature to 400°F for the final 3–4 minutes with the lid open and turn constantly.
How to Grill Brats on a Charcoal Grill
Charcoal grills produce the best flavor but require the most attention when grilling brats. Charcoal can get extremely hot — great for a sear on a steak, difficult to manage for brats that need moderate, even heat. The solution is a two-zone setup.
- Prepare the grill in a two-zone configuration: spread the coals on one side of the grill, leaving the other side coal-free. Lightly oil the grates. Target 350–450°F on the hot side.
- Start the brats over indirect heat — the coal-free side — turning frequently with tongs, for about 15 minutes. Alternatively, cook brats in an aluminum pan filled with beer or a mixture of beer and water directly on the indirect heat side during this stage.
- Transfer brats to the hot side over direct heat and grill until charred in spots and an instant-read thermometer registers 160°F — about 5 more minutes. Watch closely and turn every minute during this stage.
The two-zone method is the most reliable approach for charcoal grilling brats because it separates the cooking process from the charring process. The brats cook through gently on indirect heat, then pick up their char quickly on direct heat at the end — without the risk of splitting from sustained intense heat.
How to Grill Brats in a Grill Pan
A grill pan is a practical alternative when firing up an outdoor grill is not an option. Cast iron grill pans heat evenly and retain heat well — both important qualities for cooking brats at a consistent moderate temperature.
- Preheat the grill pan over medium heat. Lightly coat with a neutral oil or tallow.
- Add brats and cook, turning occasionally, until grill marks appear and an instant-read thermometer registers 160°F — about 15 minutes total.
- If more char is needed, increase heat to medium-high in the final 2–3 minutes and turn constantly.
A cast iron grill pan on the stovetop produces results that are genuinely close to an outdoor grill — especially if you finish the brats under the broiler for 2 minutes on each side for additional char.
The Parboil Method — For Guaranteed Even Cooking
Parboiling brats before finishing them on the grill is the approach that produces the most consistently cooked result, particularly for thicker brats or when grilling over charcoal where heat control is less precise.
Place the brats in a cast iron skillet or aluminum pan directly on the grill. Add enough beer, broth, or water to come halfway up the sides of the brats. Bring to a simmer over medium heat and cook until the brats reach an internal temperature of 145–150°F — about 10–12 minutes.
Transfer the parboiled brats to the grill grates over direct or medium-high heat and cook, turning frequently, until charred in spots and the internal temperature reaches 160°F — about 5 more minutes.
The parboil ensures the inside is evenly cooked before the outside hits the grates. This eliminates the risk of a charred exterior with an undercooked center — a common result when grilling brats hot and fast without the parboil step.
How to Tell When Brats Are Done
There is only one reliable way to know when grilled brats are done: an instant-read meat thermometer. The target internal temperature for brats is 160°F. You can pull them from the heat at 155°F — the temperature will continue to rise a few degrees as they rest.
Do not rely on visual cues alone. The exterior of a brat can be fully charred while the interior is still undercooked if the heat was too high. Sausages can also retain a pink color due to their processing even when fully cooked — pinkness is not a reliable indicator of doneness in brats or any other sausage.
A thermometer inserted into the thickest part of the brat — from the end, not through the casing — gives you an accurate reading without puncturing the side and losing juices.
How to Serve Grilled Brats
Rest the brats for 2–3 minutes after pulling from the grill before serving. This allows the juices to redistribute and makes them easier to handle without burning your hands.
The classic German presentation is a toasted bread roll with mustard — yellow, brown, or whole grain. Sauerkraut, caramelized onions, and pickled peppers are the most common accompaniments. For American cookouts, brats in a toasted bun with stone ground mustard and grilled onions is the standard — and hard to improve on.
For the best grilled brat experience, start with quality. Ferguson Farms carries bison bratwurst in three varieties — original, jalapeño cheddar, and onion and leek — alongside grass-fed beef hot dogs, all raised without added hormones, antibiotics, or GMOs, shipped frozen directly to your door.
- Bison Bratwurst (Original) →
- Bison Bratwurst Jalapeno Cheddar →
- Bison Bratwurst Onion and Leek →
- Grass-Fed Beef Hot Dogs →
Frequently Asked Questions About How to Grill Brats
What temperature do you grill brats at?
Medium to medium-low heat — 300 to 375°F depending on grill type. Gas and pellet grills work well at 300–350°F. Charcoal grills run hotter, so a two-zone setup with indirect heat for most of the cooking time is the better approach. High heat splits casings and dries out the inside before the center is cooked through.
How long does it take to grill brats?
About 20 minutes total on a gas or pellet grill at 300–350°F, turning every 3–4 minutes. On a charcoal grill using the two-zone method, about 15 minutes over indirect heat followed by 5 minutes over direct heat. In a grill pan on the stovetop, about 15 minutes over medium heat. Always confirm doneness with a thermometer — 160°F internal temperature is the target.
Should you boil brats before grilling?
Parboiling — simmering in beer, broth, or water before grilling — is optional but recommended for thicker brats or when grilling over charcoal where heat control is less precise. Parboiling ensures the inside is evenly cooked before the outside hits the grates, eliminating the risk of a charred exterior with an undercooked center. For gas and pellet grills at moderate heat, parboiling is less necessary.
Why do brats split on the grill?
Brats split when the heat is too high or when the casing is punctured before cooking. High heat causes the inside of the brat to expand faster than the casing can accommodate, bursting it open and releasing the fat and juices onto the grates. Keep the heat moderate and turn frequently rather than leaving the brats stationary over intense heat.
Should you poke holes in brats before grilling?
No — never. Pricking the casing before or during cooking releases the fat and juices that make brats worth eating. Leave the casing completely intact from start to finish. Turn with tongs, not a fork, and do not press down on the brats during cooking.
What is the best brat to grill?
Fresh brats — not pre-cooked — produce the best result on the grill because they pick up more char and flavor during the cooking process. Quality of the meat matters significantly. Bison bratwurst has a richer, more complex flavor than conventional pork brats and is leaner, which means it is slightly less forgiving if overcooked — another reason to use a thermometer. Ferguson Farms carries bison bratwurst in original, jalapeño cheddar, and onion and leek varieties, all raised without hormones, antibiotics, or GMOs.
About the Author
Mike Ferguson is the founder and President of Ferguson Farms, a family-operated direct-to-consumer food company based in Plant City, Florida. Ferguson Farms raises and sources 100% grass-fed and grass-finished beef from trusted partners in Central Florida, raises its own pasture-raised soy-free chicken flock, and sources wild-caught seafood — shipping nationwide directly to customers' doors. No hormones, no antibiotics, no GMOs — and no grain-finishing. Mike writes about food sourcing, labeling transparency, and what it actually takes to know where your food comes from.
Read more on the Ferguson Farms Grass-Fed Truth Blog →
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