If you crave that ultimate backyard cookout vibe, Extra-Juicy Grilled Wisconsin Beer Brats (No Stove!) is the recipe you need in your grilling repertoire. These brats are impossibly juicy, rich with malty beer flavor, and perfectly charred—the kind of meal that gets neighbors peeking over the fence. The best part? No stovetop shenanigans needed—just your trusty grill and a cold beer in hand!
Why You’ll Love This Recipe
- Seriously extra-juicy sausages: Long marinating in beer makes every bite burst with moisture and tangy malt flavor.
- One-pan grilling—no stove required: Everything simmers and sizzles right on the grill, so you never have to run back inside.
- Classic Wisconsin flavor: The combination of brats, beer, and onions is Midwest comfort at its best—perfect for feeding a hungry crowd.
- Easy, stunning results: With simple steps and minimal hands-on time, you’ll impress everyone with crispy, charred brats and caramelized onions.
Ingredients You’ll Need
There’s magic in how just a handful of ingredients can deliver authentic Wisconsin flavor—each plays a starring role in these Extra-Juicy Grilled Wisconsin Beer Brats (No Stove!). Stick to these basics for unbeatable taste and restaurant-level texture every time.
- Bratwurst (1 pound, about 4-6 sausages): Go for high-quality, uncooked brats. The better the brat, the juicier and more flavorful your end result.
- Yellow Onion (1 medium, sliced): Adds natural sweetness—plus the bonus of beer-braised onions to heap on your finished brats!
- Beer (24 ounces, your choice): The secret ingredient for flavoring and tenderizing—choose a Wisconsin lager for tradition, or use your favorite ale for a twist.
Variations
One of the best things about Extra-Juicy Grilled Wisconsin Beer Brats (No Stove!) is how easily you can switch it up to fit your flavor mood, grilling supplies, or dietary needs—get creative and make these brats your own!
- Make it spicy: Use a chili-infused beer or add sliced jalapeños to the marinade for a little kick.
- Try different sausages: Swap in apple chicken sausages, vegan brats, or smoked sausages for a fun twist on the classic.
- Onion upgrades: Use red onions for more color and a slightly sweeter profile, or toss in bell peppers for extra veggie goodness.
- Beer alternatives: You can use non-alcoholic beer or a mixture of apple cider and broth for a booze-free batch that’s still brimming with flavor.
How to Make Extra-Juicy Grilled Wisconsin Beer Brats (No Stove!)
Step 1: Soak the Brats Overnight
This step is where the magic (and the unmistakable juiciness) begins! Combine your brats, sliced onion, and beer in a large zip-top bag or airtight container, then pop the whole thing in the fridge to marinate for at least 12 hours. The longer they soak, the more beer flavor and tenderness your brats will have—24 hours is pure Wisconsin bliss.
Step 2: Heat Your Grill for Zone Grilling
Get your grill ready with both a high-heat and a low-heat zone—this helps you simmer the brats in beer first, then put that signature char on them. If you’re using charcoal, let those coals get ashy and red-hot in their corner. For gas, fire it up and let it preheat—consistency is key for even cooking!
Step 3: Boil the Brats Right on the Grill
Now for grill-top “boiling”—no stovetop, no problem. Pour the marinated brats, onions, and all the beer into a cast iron skillet or grill-safe Dutch oven. Place it over the cooler side of the grill, close the lid, and let the brats bathe in that hot beer bath. It’ll take 20–25 minutes to reach 145°F inside. This is what ensures every brat is juicy (never dry!) and perfectly infused with beer.
Step 4: Sear Over High Heat
Lift the brats with tongs and move them directly onto the hot zone. Sear 2–3 minutes per side, flipping until you get those irresistible crispy char marks and the brats are sizzling and golden, with an internal temp of 160°F. Let them rest a minute—you’ve earned this glory!
Step 5: Serve with All the Fixings
Load each brat into a fluffy, toasted brioche bun and pile on those beer-braised onions. Go classic with spicy mustard, creamy Dijonnaise, tangy sauerkraut, or anything you love. Serve hot, cold drink nearby, and enjoy the Extra-Juicy Grilled Wisconsin Beer Brats (No Stove!) experience!
Pro Tips for Making Extra-Juicy Grilled Wisconsin Beer Brats (No Stove!)
- Don’t Rush the Soak: The longer you marinate the brats in beer and onions, the juicier and more flavorful they’ll be—overnight is best!
- Cook in Cast Iron for Maximum Sizzle: Cast iron holds heat beautifully, so your beer bath simmers evenly and the onions get gorgeously caramelized.
- Monitor Grill Zones Closely: Use the indirect zone for gentle simmering, then hit the direct heat for those irresistible char marks—this is what sets backyard brats apart from the rest.
- Pick the Perfect Bun: Soft, sturdy brioche buns soak up those juices without falling apart—no dry, crumbly disappointments allowed!
How to Serve Extra-Juicy Grilled Wisconsin Beer Brats (No Stove!)
Garnishes
Transform your Extra-Juicy Grilled Wisconsin Beer Brats (No Stove!) into something legendary with classic garnishes like spicy brown mustard, a smear of Dijonnaise, and a tumble of the beer-braised onions you made right in the pan. Don’t forget a spoonful of tangy sauerkraut or even some fresh chopped chives for a sharp, bright finish!
Side Dishes
For the full Wisconsin experience, pair your brats with classic sides: think German potato salad, crunchy coleslaw, kettle chips, or even grilled corn on the cob. A cold pickle spear on the side is never a bad idea, either!
Creative Ways to Present
Serve your brats on a big cutting board loaded with toppings for a DIY brat bar, or cut them into pieces for party skewers with charred peppers and onions. Or, try tucking sliced brats into slider buns for a finger-food twist at your next backyard get-together!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled brats (with onions and a splash of their beer broth) in an airtight container in the refrigerator for up to 4 days. This keeps them juicy and just as flavorful for meals later in the week!
Freezing
Cooked brats freeze beautifully—just wrap them individually and place in a freezer bag with some of the onions. They’ll keep for up to 2 months; when you’re ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
To reheat, gently warm brats (and onions!) over medium-low heat in a covered skillet with a splash of beer or broth to restore moisture. Avoid high heat—slow and steady keeps them juicy and perfect.
FAQs
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What’s the best beer for making Extra-Juicy Grilled Wisconsin Beer Brats (No Stove!)?
The best beer is usually a classic light lager or ale—think PBR, Miller Lite, or Spotted Cow if you want the authentic Wisconsin experience. But honestly, any beer you love drinking will work! Just avoid anything too hoppy, which might overwhelm the flavors.
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Can I grill these brats without a cast iron skillet?
If you don’t have cast iron, a grill-safe Dutch oven or heavy-duty aluminum pan also works well for simmering the brats in beer. Just make sure whatever you use fits on your grill and is safe for high temperatures!
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What’s the ideal internal temperature for grilled brats?
Your brats are ready when they hit 160°F inside after their final sear, but the “beer simmer” step is done when they hit at least 145°F. Use a quick-read thermometer for juicy, perfectly cooked results every time.
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Can I marinate Extra-Juicy Grilled Wisconsin Beer Brats (No Stove!) for less than 12 hours?
While a quick soak of 2–4 hours will boost flavor and tenderness a bit, you’ll get the absolute juiciest, most flavorful brats with a full overnight soak. For best results, plan ahead and let the magic happen in the fridge!
Final Thoughts
These Extra-Juicy Grilled Wisconsin Beer Brats (No Stove!) are guaranteed to turn any grill night into a Midwest celebration. With just a little planning and a few simple ingredients, you’ll serve up brats that are bursting with flavor and memories. Trust me, give this recipe a try—your cookouts will never be the same!
Print
Extra-Juicy Grilled Wisconsin Beer Brats Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 13 hours (includes inactive time)
- Yield: Serves 4
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
Learn how to make extra-juicy grilled Wisconsin beer brats without using a stove. These brats are soaked in beer, grilled to perfection, and served in toasted brioche buns with delicious toppings.
Ingredients
Ingredients for Beer Brats:
- 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: Create a zone of direct high heat and a zone of direct low heat. Preheat gas grill 15 mins prior, charcoal grill 30 mins prior. (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 Dutch oven. Boil over low heat for 10-12 mins until internal temp reaches 145°F.
- Grill the beer brats over direct heat: Grill for 2-3 mins per side over high heat until internal temp reaches 160°F. Rest briefly, then serve in brioche buns with toppings.
Notes
- Best beer for beer brats: Light Wisconsin lager or ale works well. Feel free to use your favorite beer.
- Boiling tip: Can also boil on a side burner or stovetop.
- Best brat buns: Soft brioche buns are recommended for their texture and sturdiness.
Nutrition
- Serving Size: 1 brat with bun and toppings
- Calories: Approx. 450
- Sugar: 2g
- Sodium: 1000mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
