Bratwurst

Medium heat - around 350 or so.  I wouldn't cook for time so much as color - you just want them browned, not burned, though preferences vary.  They don't take long direct - maybe 20 min tops?

I've have not egged brats yet but in my past gasser life I like to brown them up medium direct  then transfer them to a beer and onion bath with some red pepper flake. 

Some may recall I'm a bit of a "nut" about brats, never, Never, NEVER "pre cook" them before they hit the grill, it changes the texture of the meat.  I put them on the BGE at 300-350 direct and with BBQ tongs (do not pierce the skin if possible) turn them every few minutes, usually about 15 minutes and they are done.  On a usual day about 3 12 oz beers for me, if i'm hitting 6 beers during a brat cook it has been a bad day.  As a little kid growing up just outside Sheboygan, WI I was taught to cook brats by feel, when nice and firm to the touch and a nice "bounce" when tapped with the side of your tongs and they are done!  At this point they go into the "brat tub" of heated beer (some do butter and onions as well) to keep  temp for serving while I finish grilling burgers or samich steaks for the wife (she does not like brats! weird I know).

NPHuskerFL said:

Depends. Are you doing beer brats, grilled brats, onions and peppers and sauerkraut?

Now my "crazy" comes out...Same cooking method as above for all 3!

Beer brats, are made with beer, IN the meat mix.  I like to use Bock in mine.     

If topping with kraut/green? peppers (yuck, green peppers are nasty!), cook as above and replace the "brat tub" with the kraut/peppers mix.

Killer kraut recipe

4 bay leaves
2 pinches juniper berries
1 Apple diced small
1 onion diced small
2 pinches caraway seeds
1.5 T gemuse bouillon
salt pork pieces
pepper to taste

bag of Hebrew national kraut

combine all ingredients bring to boil and simmer 30 min

all a small potato sliced real thin. Cook till thick -30 min or so

For something different cook them indirect @ 250 with applewood for smoke until they reach an internal temp of about 180. Should take about 1 - 1 1/2 hours. Great color and flavor and a good snap to the casing.