Guess I'm losing my mind
... didn't I reply to this in some other thread?
Anyway... from a "BBQ" perspective (not to mean the low/slow smoke cooking)... most folks I know have come to cooking their bratwurst by either:
1. Soak the brats in beer (I use Guinness Stout.. but that's kinda my thing and I'm not sure it makes that much difference.. and is more expensive).. some puncture the brats with a fork to let more flavor in... soak for an hour or two before you grill them... Most add some onion, perhaps a bay leaf, and some whole black peppercorns.
2. Then grill, charcoal preferred but I guess gas would work.. (I don't know 'cause I don't have gas unless I eat baked beans with onions)... to get the grill marks, brown, and crispy skin.
3. Then return to the pot of beer, onions, et. al. (I also add a lot of garlic but that's just me 'cause we have a terrible vampire problem here.. and I love garlic anyway.) and simmer for 15 or more minutes to finish cooking.
As an alternative (what I do)...
1. First simmer in beer with some onion, bay leaf, peppercorns (and I add garlic but that's up to you).. for about 20-30 minutes. Do NOT boil them.. simmer! This cooks them and takes all the pressure off.
2. Then brown on the grill to get the marks & crisp. If you don't want to watch and move them continually.. and don't want any charred parts, and don't want to cause them to split from excessive heat.. use indirect heat (move the coals to one side and/or turn off one burner and cook them on the other side).
3. Once they are browned and crisp, you can add them back into the lightly simmering beer to hold until you serve.
Everyone's mileage varies on cooking these things.. you might give this a try as an alternative to some of the above recommendations if so motivated.