Woodfire Smoked Beer Brats with Creamy Cheese and Onions!
There is something special about Woodfire Smoked Beer Brats. When you start with high-quality bratwurst, smoke them low and slow, crown them with a mountain of caramelized onions, and finish with a velvety beer cheese sauce, you create a cookout dish that commands attention.
This Page Contains Affiliate Links. For more Info See My Disclosures.
[feast_advanced_jump_to]
This recipe is more than a brat on a bun — it’s a layered flavor experience that balances smoke, richness, and texture in every bite.
Woodfire Beer Brats and Cheese Sauce
Print
Pin
Rate
Equipment
- Ninja Woodfire
- Wide-bottom pan
- Whisk
- Instant Read Thermometer
Ingredients
SMOKED BRATWURST & ONIONS
- 2 lbs Bratwurst
- 3 lbs Onions
- 2 tbsp Dad Dust (See note)
- 1 tbsp Sea Salt (adjust to taste)
- 1 tbsp Ground Black Pepper (adjust to taste)
- 11.2 oz Beer
- 2 Cups Water
- 2 tbsp Chicken Base
- 6 Hoagie Rolls
Beer Cheese Dip
- 3 tbsp Unsalted Butter
- 3 tbsp All-Purpose Flour
- 1/2 Cup Whole Milk
- 1/4 Cup Heavy Cream
- 1.5 Cups Beer
- 1 tbsp Worcestershire Sauce
- 1 tbsp Dijon Mustard
- 1 tbsp Dad Dust
- 1 tsp Smoked Paprika
- 1 tsp Sea Salt (adjust to taste)
- 1 tsp Black Pepper (adjust to taste)
- 3 Cups Sharp Cheddar Cheese, freshly shredded
Instructions
SMOKED BRATWURST & ONIONS
-
Slice the onions thinly. Place the brats and sliced onions in the air crisp basket of the Woodfire. Season with Dad Dust, sea salt, and black pepper.
-
Load pellets and set the Woodfire to Smoker at 190°F for 1 hour 30 minutes. Smoke the brats and onions to build color and smoke flavor.
-
Transfer the brats and onions to a half-sheet pan. Mix the beer and chicken base, then add to the pan. Add enough water to just cover the brats (about 1–2 cups). Set the Woodfire to 300°F and continue cooking for about 1 hour, flipping the brats halfway through.
Beer Cheese Dip
-
Over medium-low heat in a wide-bottom pan, melt the butter. Whisk in the flour and cook 1–2 minutes until it turns slightly brown and smells nutty.
-
Slowly stream in the milk a little at a time, whisking until the mixture smooths before adding more.
-
Add one cup of beer while whisking; the mixture will thicken into a saucy paste.
-
Whisk in the shredded cheese a handful at a time. Lower heat if it begins to scorch. When the cheese is incorporated, stir in the heavy cream and seasonings. If you want a looser sauce, add no more than 1/4 cup additional beer — too much can cause the sauce to split. If it does split, slowly whisk in more milk and butter and blend with an immersion blender to restore smoothness.
-
Keep the sauce warm until ready to serve.
Video
Notes
- 120g Granulated Garlic
- 120g Granulated Onion
- 1 tablespoon MSG
Instructions:
- Combine ingredients in a shaker and mix well.
Nutrition
|
Carbohydrates: 61 g
|
Protein: 43 g
|
Fat: 76 g
Tried this recipe?
Mention @DadGotThis or tag #DadGotThis!
From the beginning, this recipe layers flavor. The bratwurst were seasoned with granulated onion, granulated garlic, a touch of MSG, salt, and black pepper — a simple but effective mix that builds savory depth. The onions are used in large quantity and sliced thin for even cooking and maximum caramelization under smoke.
Beer Cheese Sauce Takes Center Stage
The beer cheese sauce is the star that elevates these brats. It starts with a butter-and-flour roux cooked until slightly nutty, then whole milk and cream are added for body. A cloudy wheat beer brings character while Worcestershire, Dijon, smoked paprika, Dad Dust, and black pepper provide balanced seasoning. Freshly shredded cheddar melts into the sauce for a silky, flavorful finish.
The result is a rich, smooth sauce that pours over brats and onions, tying the smoky meat and sweet onions together into a cohesive, crave-worthy bite.
Woodfire Smoked Beer Brats Build Big Flavor
While the sauce comes together, the brats smoke gently at 190°F. That slow smoke develops color and depth. When they reach an internal color and are ready for more cooking, the brats return to a bed of onions with beer and chicken base, simmering at 300°F. That bath lets the sausages absorb more flavor and finish juicy and tender.
This method creates layers of smoke, simmered flavor, and caramelized sweetness you won’t get from a simple grill — the brats become complex, juicy, and perfectly balanced with the cooked-down onions.
Why This Recipe Stands Out
What makes these Woodfire Smoked Beer Brats special is the whole package: thoughtful seasoning, abundant onions, a carefully made cheese sauce, and a two-stage cook that builds depth. Each element supports the others to create a memorable dish rather than a single standout component.
For the final assembly, use a sturdy hoagie roll, nestle in a brat, pile on the smoky-sweet onions, and ladle the warm beer cheese over the top. The mix of textures and flavors — creamy, smoky, savory, and slightly sweet — creates one irresistible bite after another.
Sharing the Experience
This recipe delivers on presentation, aroma, and taste. It’s a dish meant for gatherings: it looks impressive, smells incredible, and rewards the time invested with deep, satisfying flavors.
Ultimately, Woodfire Smoked Beer Brats are about layering flavors, letting smoke and time develop complexity, and finishing with sweet onions and a lush beer cheese. It’s a recipe that turns a meal into an event.
Ingredient and Equipment Links (affiliate):
Use Dad’s link to get a Ninja Woodfire Pro Connect Outdoor Grill.
Ninja Woodfire Grill Griddle
Smokin Pecans Pellets
Raised Grates for Ninja Woodfire
Did you know Dad is on YouTube?
Check out Dad’s YouTube channel for cooking videos and food content.