I bought a large package of Johnsonville Brats at Costco with the plan to cook them per a recipe a friend used........ boiled in beer and onions prior to grilling. But, in Googling for specifics, I've found a number of differing methodologies for this. Some grill the brats first, then simmer in the beer/onion mixture; others pierce the brats and let them sit in the beer/onion brine overnight; still others do it the way my friend did.
Most recipes end with a reduction of the beer/onion brine to use as a sauce.
Is there a preferred or classic method??? Which methods produce what results??