Preheat the pellet smoker to 225-250 F. Keep the bratwurst in the fridge until the smoker is full preheated and holding steady. The raw brats should be as cold as possible before smoking.
Place the brats onto the grill grates and smoke for 20-25 minutes. Flip the brats and allow them to smoke and additional 20-25 minutes.
Check the internal temperature of the bratwurst with a meat thermometer. The internal temperature should reach 165 F.
The brats are fully cooked when they hit 165 F and do not need to be seared, however searing them is optional if preferred. Remove the smoked brats and set you smoker to the sear setting (if it has this as an option). Sear on all sides until desired level of doneness on the outside is achieved. Additionally, you can sear the brats in a cast iron pan for 1-2 minutes per side on the stove as well.
Serve brats in a brat bun with favorite toppings like mustard, sauerkraut, onions, or sweet peppers and enjoy.
Notes
It is not recommended to pre-cook and boil the bratwurst in beer prior to smoking. This will overcook the brat and not allow as much smoke flavor to actually penetrate the meat. The brats should go onto the smoker fully raw.