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If you need a crowd-pleasing snack that disappears fast, bacon wrapped brats are always the move. They hit that perfect combo of smoky, salty, and juicy, and the mustard dipping sauce takes them completely over the top. This is one of those recipes that looks fancy but is honestly stupid easy to pull off.
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I make these bacon wrapped brats any time I’m hosting people or need something that can sit on the smoker while I focus on everything else. They’re bite-sized, easy to serve, and you don’t need utensils. That alone makes them a win in my book.
Why You’ll Love These Bacon Wrapped Brats
These bacon wrapped brats cook evenly and stay juicy thanks to the bacon doing all the hard work. You get smoky flavor, rendered fat, and a crispy bite without drying out the bratwurst. That’s exactly what you want in a party snack.
The beer honey mustard dipping sauce is what really seals the deal. It’s tangy, slightly sweet, and has just enough bite to balance out the richness of the bacon wrapped brats. People always ask for the sauce recipe after the first bite.
Ingredients And Tools
You don’t need anything complicated to make bacon wrapped brats, which is another reason I love this recipe. Everything here is easy to find and probably already in your fridge.
For the brats, you’ll need regular bratwurst links and standard cut bacon. Thicker bacon takes too long to render, so stick with regular cut for best results.
The mustard sauce comes together with stone-ground mustard, Dijon mustard, beer, honey, apple cider vinegar, smoked paprika, garlic powder, and black pepper. The beer adds depth without overpowering the sauce, so use whatever you actually like drinking.
As far as tools go, you just need a smoker, a wire rack, a baking sheet, toothpicks, and a bowl for mixing the sauce.
How To Make Bacon Wrapped Brats
Prep
Start by preheating your smoker to 350°F. This temperature is high enough to render the bacon properly without burning it, while still keeping the bratwurst juicy inside.
Slice each bratwurst link into bite-sized pieces. I usually get four to five pieces per link, depending on the size. You want them big enough to feel substantial but small enough to eat in one or two bites.
Wrap each piece of bratwurst with exactly one slice of bacon. Leave just a little overlap so you can secure it with a toothpick. That little bit of overhang helps keep everything tight as the bacon shrinks while cooking.
Once wrapped, secure each piece with a toothpick and season lightly with Pork’N rub or your favorite BBQ rub. You don’t need a heavy hand here since the bacon already brings plenty of salt.
Cook
Place the bacon wrapped brats on a wire rack set over a baking sheet. This keeps grease from pooling and makes cleanup way easier later.
Put the rack into the smoker and cook for 25 to 30 minutes. Cooking time can vary depending on your smoker and bacon thickness, so keep an eye on them. You’re looking for fully rendered bacon and an internal brat temperature that’s safely cooked through.
About halfway through the cook, rotate the rack if your smoker has hot spots. This helps everything cook evenly and keeps the bacon wrapped brats from browning too much on one side.
Make The Sauce
While the bacon wrapped brats are doing their thing on the smoker, go ahead and knock out the mustard sauce. It comes together fast and you can tweak it to your taste without overthinking it.
Add the stone-ground mustard, Dijon, beer, honey, apple cider vinegar, smoked paprika, garlic powder, and black pepper to a bowl. Give it a good stir until everything’s smooth and combined. It should be thick but still loose enough to dip.
Give it a quick taste and adjust if needed. A little more honey if you want it sweeter, or a splash more vinegar if you like extra bite. Set it aside until the brats come off the smoker and try not to eat half of it before serving.
Serve
Once the bacon wrapped brats are done, pull them from the smoker and let them rest for 5 to 10 minutes. This helps the bacon firm up and keeps people from burning their mouths on the first bite.
Serve them hot with the beer honey mustard dipping sauce on the side. I usually leave the toothpicks in so they’re easy to grab straight from the tray.
Serving Tips And Variations
These bacon wrapped brats are perfect as-is, but there are a few easy ways to switch things up. You can brush them lightly with BBQ sauce during the last few minutes of cooking for a sticky glaze.
If you like heat, add a pinch of cayenne or a splash of hot sauce to the mustard dipping sauce. It adds a nice kick without overpowering the flavor of the brats.
For a game-day spread, I like serving bacon wrapped brats alongside pretzel bites, smoked queso, or even a simple tray of pickles. The salty, tangy combo works every time.
Pro Tips For Perfect Bacon Wrapped Brats
- Regular cut bacon works best for this recipe. Thick-cut bacon takes longer to render and can leave the brats overcooked before the bacon is done.
- Don’t overcrowd the rack. Leave a little space between each piece so the smoke can circulate and the bacon crisps evenly.
- If your bacon isn’t quite as crispy as you want after smoking, you can finish the bacon wrapped brats under a broiler for one to two minutes. Just keep a close eye on them so they don’t burn.
Wrap-Up
Bacon wrapped brats are one of those recipes that always delivers. They’re easy, flavorful, and perfect for parties, tailgates, or anytime you want something that disappears fast.
The smoky bacon, juicy bratwurst, and beer honey mustard sauce all work together in the best way possible. If you’re looking for a simple appetizer that people will actually remember, these bacon wrapped brats belong at the top of your list.
Watch Me Make It
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Ingredients
- 12 oz Bacon regular cut
- 5 Bratwurst links
- ½ C Stone-Ground Mustard
- ¼ C Dijon Mustard
- ¼ C Beer lager, pilsner, amber ale, or IPA — whatever you like drinking
- 2 tablespoon Honey
- 1 tablespoon Apple Cider Vinegar optional, but adds a nice tang
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Garlic Powder
- Black Pepper to taste
Instructions
- Preheat smoker to 350F
- Slice Bratwurst into bite-sized pieces
- Wrap bratwurst in bacon exactly one wrap and have just a little overage on the wrap so a toothpick can hold it all together
- Place toothpick into hold bacon in place and season with Pork'N rub or your favorite BBQ Rub
- Place on wire rack on top of baking sheet to keep everything clean, and place in preheated smoker for 25-30 minutes until bacon is cooked through and meat inside is done. Cooking times will vary keep an eye on so they don't burn.
- While meat is cooking mix up mustard sauce by combining all ingredients and stirring well to combine.
- Remove meat from smoker, and allow to rest for 5-10 minutes to cool - serve hot with mustard dipping sauce.
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