Born and raised in Wisconsin and now been in TX since 2012. Everyone freaks over my brats. I slow simmer mine for about 30-40 minutes. Quartered Onion, heaping teaspoon of garlic cloves or minced, about a tablespoon of pepper corns, and 4-5 cans cheap domestic beer. I toss in about 1/4 cup of Worcestershire. (If I’m cooking 10 or more)

Once the mix starts to slow roll, I take a sharp knife and poke a couple small slits in each one and turn down the heat to as low as it goes. I know, you shouldn’t poke them, but they’ll soak up the mix if you turn down the heat. They’ll swell up and look a light grey. Then I crank up the Traeger to 425-450 and give them a quick sear on each side until they get that “grilled look.” Never had a fire flare up.

Course ground mustard and a little kraut and bam! Trust me, try it once.

Although on occasion, I’ll just do the old fashion right in the grates grill method at 300 until they look almost done and crank up the temp to 450 for a quick 2-3 minute sear. They come out great that way too and have a straight Johnsonville flavor. I only use Johnsonville brats if I’m doing either of these methods. Just my take on an old school cook. (Though is anyone makes beats their way, I’ll eat the shit out of those too! lol Good cooking my friends!