Steps

• Step 1

  When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.

  00:15

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

  Insert the probe into the thickest part of one of the links. Place the bratwurst directly on the grill grates, close the lid, and smoke for 1 hour.

  01:00

  225 ˚F / 107 ˚C

  Super Smoke

  Ingredients

  • 4  bratwurst links

• Step 3

  While the brats are smoking, make the homemade mustard: Pulse the mustard seeds in a spice grinder until coarsely ground. Transfer to a small bowl and add the beer, apple cider vinegar, and salt and mix well. Set aside until ready to serve. Don't worry the mustard is a little runny; the mustard seeds will absorb moisture as they sit.

  Ingredients

  • 1/2 Cup brown and yellow mustard seeds

  • 1 Cup cold beer

  • 3 Tablespoon apple cider vinegar

  • Pinch kosher salt

• Step 4

  Pull the brats off the grill. Increase the Traeger temperature to 500 and preheat with the lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 5

  Place the brats back on the grill, close the lid, and cook until internal temperature reaches 160 °F, 5-7 minutes.

  00:07

  500 ˚F / 260 ˚C

  160 ˚F / 71 ˚C

• Step 6

  To serve, place the brats in the buns and top with the mustard and sauerkraut. Enjoy!

  Ingredients

  • 4  hot dog buns

  •  sauerkraut, for serving