Anyone smoke Brats?  I have some venison brats I want to give a whirl.  Any recommendations?

I  cook mine between 250F and 325F.  Higher temp is faster,  but also requires paying closer attention to them. Use a instant read thermometer,  when they are... 165F they are done.  Let them go too long, they split their casings and their lushious juices too.

i cook my sausage links at 250 for about an hour

Wait, are you asking about smoking homemade sausage that will be cooked later, or smoke cooking sausage to consume right after?

My question also...

Venison brats prepped by my butcher.  Mix of Venison and a little pork.  i guess i don't know if they "cook" them before they package them.  I always presumed they would grind up the meats, blend, season and then case.  i have always grilled them.  But, was just curious if i drop them on the smoker if it gives them more of a natural fire taste versus a gas grill.

thanks...

Venison brats prepped by my butcher.  Mix of Venison and a little pork.  i guess i don't know if they "cook" them before they package them.  I always presumed they would grind up the meats, blend, season and then case.  i have always grilled them.  But, was just curious if i drop them on the smoker if it gives them more of a natural fire taste versus a gas grill.

thanks...

250° for about an hour...be careful not to eat them for about 10 minute after you pull them off.  The juices are really hot inside because you won't split the casing and have them drip out like when you grill them.