Stabilize your kamado joe at 550°F and prepare for a direct cook with the grill grates at the highest setting of the Flexible Rack Cooking System.
Combine your Brats and beer in a grill-able container such as a small cast iron pan. The beer should come ½ to ¾ of the way up the brats. Place the pan on the grill grates.
While the brats are coming to temperature in the beer, place your bacon in a small pan and render gently Look for a good crunch but not too much color. Use the swimming method sown in the video. Once cooked, take the bacon out of the pan and save for later use. These will be used for garnish (reserve some to the grease to season the buns).
Place your peeled cored and diced apples into a small container and splash the Apple Cider Vinegar on top and season with salt and pepper. This will also be a garnish. Let soak for 20 to 30 minutes.
Cut the top off of your triple cream brie and place on a disk and place it on the grill to get warm and melted.
Close the lid of your grill and let the brats simmer to an internal temperature of 145°F this will take around 10 minutes. While the lid is closed, the cheese will begin to accept some of the characteristics of the natural lump charcoal flavor.
Once the Brats have come to temperature in the poaching liquid, gently remove them and place them on the grill grate to slightly char the outside and to finish cooking (approximately 2 minutes).
Drizzle a bit of the reserved bacon grease, on the inside of each bun and place the buns (inside down) for 1 minute to warm and slightly toast.
Remove the toasted buns from the grill and place them on serving platter. Spread a bit of the stone ground mustard in the bottom of each bun. Remove the brats from the grill and place on top of the mustard in each bun.
Once the cheese is melted enough to pour, drizzle it across each brat. Top with the bacon and drained apples then finish with the chopped chives.