I do multiple ways, depending on the situation. If I'm doing them at home, for dinner for the family and there is no rush, I cook them on a lower heat without pre-boiling. The end texture I like a lot. Another way I like is to start them on the grill high and hot. Get em browned up, then throw them in a pot cover with beer and throw in some sour crout, onions and a little pickling spice and let that cook. Then if it's a big party, yes, a great way to do them is the pre boil. Watch out though, if you aren't careful I find that an easy way to over cook them.
I had opportunity to try Tiefenthaler bacon and cheese skinless brats this past weekend. They were by far the best brats I've ever had. A friend of a friend is from the Holstein area, and gave us a pack. Did anyone have any luck finding them in central Iowa?
I had Tiefenthaler's a few years ago, but can't remember if I like them more than ISU brats or not.
(BTW - you know you are from NW Iowa when you can pronounce Tiefenthaler. I didn't even think about it until a friend of mine was reading this and mispronounced it.)