Summer Brats

Step 1 -Prepare the grill for direct and indirect cooking. Clean the grates and use the oil to grease them.

Step 2 -In a 10-inch square aluminum pan, add the beer, the whole-grain mustard, and the sauerkraut and their juices and stir until the mustard is broken up and the mixture is well-combined.

Step 3 -Nestle the bratwurst sausages into the sauerkraut mixture and top with the thyme sprigs.

Step 4 -Place the aluminum pan on the direct-heat-portion of the prepared grill and cook the brats until they are simmering, about 4 minutes.

Step 5 -Move the aluminum pan to the indirect-heat-portion of the grill. Cover the grill, ensuring the vent remains open.

Step 6 -Cook the brats, flipping them once, until they reach an internal temperature between 140-145 degrees F, about 20 minutes.

Step 7 -Use tongs to place the brats on the direct-heat-portion of the grill and cook until they are browned and crisp, about 3 minutes.

Step 8 -Return the cooked brats to the sauerkraut mixture, then transfer the aluminum pan from the heat.

Step 9 -Place 1 of the cooked brats into each of the rolls and evenly top them with the sauerkraut mixture.

Step 10 -Serve.