How Long to Grill Brats? | Snap, Sear, Serve

Grill Time For Bratwurst (Quick Guide)

On a preheated grill set to medium, links reach temp in roughly 12–18 minutes. Turn every 3–4 minutes so the casings color without splitting. Pull when a probe in the center reads 160°F for pork or beef styles, or 165°F for poultry links, and give them a short rest for juices to settle.

The grill’s “medium” zone usually sits around 350–400°F on gas models. Charcoal runs similar on the cool side of a two-zone setup. Keeping the heat steady stops the outside from burning before the inside is ready.

Before you blame the clock, check your probe thermometer placement; shallow tip readings can mislead by several degrees.

Why Internal Temperature Rules The Cook

Grill time is a range. Link diameter, meat blend, and casing thickness change how fast heat penetrates. The reliable cue is internal temp. For pork or beef brats, 160°F keeps the link juicy and food-safe. Poultry versions need 165°F. That small gap matters when you’re cooking for kids or guests with cautious preferences.

Color is a weak signal. A well-browned casing can still hide an undercooked center, and some links include curing salts that shift surface tones. Trust the probe, not the hue.

Set Your Grill To The Right Zone

For most gas grills, “medium” sits in the 350–400°F band. Charcoal users can bank coals to one side and place the links on the cooler half to cruise, then kiss them with direct heat for snap. Lid closed speeds the cook and evens heat around the sausages.

Turn, Move, And Manage Flare-Ups

Flip every few minutes. If fat drips spark flames, slide the links to the cooler zone until the flare settles. A quick move prevents blistered casings that burst before the middle is done.

Three Proven Paths That Work

Grill-Only, Two-Zone Method

Preheat with one burner lower (or the charcoal pushed to one side). Start over direct heat for color, then slide off heat to finish under the lid. Plan for 15–20 minutes total, checking temp in the last few minutes. This approach gives you the smoky char people expect without split casings.

Simmer, Then Sear

Gently simmer links in beer, broth, or salted water for 10–15 minutes, just below a boil. Pat them dry, brush with a touch of oil, then grill 2–3 minutes per side for the mahogany finish. This path is popular for big gatherings because every link hits safe temp before it touches the grates.

Low-And-Slow With A Final Kiss

Keep links on the indirect side most of the time, turning occasionally. When the probe shows 150–155°F, move over direct heat for a minute or two per side until the center reaches the target. This technique reduces splits and gives you more control over casing color.

Fresh, Raw, Or Pre-Cooked: Time Ranges

Not all links start from the same point. Some packages are fully cooked and only need a warm-through and quick browning. Others are raw. Read the label and adjust the timeline.

Temps, Safety, And Why Pink Can Confuse

Whole pork cuts can be safe at 145°F with a rest, which keeps some pink tones. Ground mixes change the rules because surface bacteria can spread through the link during grinding. That’s why sausages need a higher finish temperature. Stick to the numbers and you’ll keep everyone happy.

Want belt-and-suspenders accuracy? Calibrate your thermometer in ice water and boiling water. Then probe from the end of the link toward the middle so you don’t punch through the other side and lose juices.

Troubleshooting Common Snags

Casing Split Before The Center Was Ready

Heat was too high or the flames licked the fat. Use the cooler zone next time and leave the lid closed more often. A small water spray bottle can tame a flare without dousing the coals.

Greasy Drips Caused Charred Spots

Fat rendering is normal. Move links away from flare-ups and rotate more often. A clean, oiled grate helps food release quickly so you can shuffle the lineup fast.

The Middle Hit 160°F But Textured Tough

Brats are leaner than you think. If you overshoot, they tighten up. Pull at 158–159°F and let carryover bring them home during the short rest.

Practical Timing Scenarios

Weeknight Gas Grill

Preheat to medium for 10 minutes. Add links. Turn every 3–4 minutes. Check at the 10-minute mark; most links finish between 12 and 16 minutes.

Charcoal Cookout

Build a two-zone fire. Color the casings over the hot side for a few minutes, then cruise on the cool side under the lid. Expect 15–20 minutes total.

Feeding A Crowd

Poach batches in a pan of beer with onions at a bare simmer. Hold warm, then finish on the grill in quick waves. Your line goes faster and every plate lands hot.

Flavor Moves That Don’t Add Time

Brush, Don’t Drench

Oil lightly to prevent sticking. Thick sauces can burn; glaze in the last minutes only.

Use The Lid Like An Oven Door

Close it to even out heat and cut hot spots. Open it when you need to manage flare-ups or finish with a fast sear.

Buns And Toppings On A Schedule

Warm buns on the cool side during the last few minutes. Sautéed onions, mustard, and kraut let the snap shine without masking it.

Sources And Method Notes

Safe doneness for ground meat sausages aligns with the USDA chart for internal temperatures. Many pros favor indirect heat for links to avoid casing splits; the ThermoWorks primer on indirect heat sausage grilling teaches that same habit and mirrors what you’ll taste at good brat stands.

Want a simple refresher on doneness cues by cut? Try our grilling meat doneness levels.