You’ll usually grill brats over medium heat for about 15–22 minutes total, turning regularly, until they reach an internal temperature of 160°F and are nicely browned but not split.

Ideal time and temp (quick scoop)

  • Grill temp: medium heat, about 350°F.
  • Fresh/raw brats: 18–22 minutes, turning every 3–4 minutes.
  • Pre‑cooked brats: 8–10 minutes to heat through and crisp the casing.
  • Goal: internal temp of 160°F in the center, juices clear, casing browned but not bursting.

Basic step‑by‑step

  1. Preheat your grill to medium (around 350°F). Let the grates heat up so the brats don’t stick.
  1. Set up a two‑zone fire if you can (one side hotter, one side cooler) so you can move the brats if they start to flare or brown too fast.
  1. Place brats over indirect or gentler heat first and cook, turning every few minutes, for 10–15 minutes.
  1. Move them over more direct heat to finish, turning until evenly browned and they hit 160°F inside, usually around 18–22 minutes total for fresh brats.
  1. Rest them a few minutes off the grill so the juices settle before you bite in.

Gas, charcoal, pellet – timing snapshot

[1] [1] [3][1] [1] [1]
Grill type Temp Brat type Time Notes
Gas grill 350°F Fresh/raw 18–22 min Turn every 3–4 min; finish at 160°F internal.
Gas grill 350°F Pre‑cooked 8–10 min Just browning and heating through.
Charcoal grill Medium (~350°F) Fresh/raw 18–22 min Start indirect, finish briefly over direct coals.
Pellet grill 350°F Fresh/raw 18–22 min Even heat makes timing very consistent.
Any grill 350°F Frozen 25–30 min Cook gently, turn often, check temp carefully.

Forum‑style tips and tricks

On grilling forums, people often debate whether to boil brats first or go straight to the grill. Many experienced grillers prefer low‑and‑slow over indirect heat, then a short sear, to avoid split casings and dry meat. Others like to simmer brats in beer with onions in a pan on the grill, then give them quick 30‑second bursts of direct heat just to crisp the casing. Both approaches are chasing the same thing: juicy inside, snappy casing, and even browning without flare‑ups.

Quick done‑ness checks

  • Color: Deep golden brown with some darker grill marks, but not blackened all over.
  • Feel: Firm but still a little springy when you squeeze gently with tongs.
  • Temp: 160°F in the thickest part with an instant‑read thermometer.

If you’re unsure, trust the thermometer over the clock—time is a guideline, but 160°F is your real finish line.

TL;DR: Medium heat around 350°F, about 18–22 minutes for fresh brats (8–10 for pre‑cooked), turning often and cooking to 160°F internal for juicy brats with a good snap.

Information gathered from public forums or data available on the internet and portrayed here.