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smoked and raw act very differently in my setup.i do a number of different things w/, the raw, currently working on a texas style hot link i'll do a basic brisket and garlic, and a 'rueben sausage'. the raw yields an excellent beef flavor. the brats are my mixture of brat spice, basically a combination of marjoram, nutmeg, anise, caraway, salt, beer...it's a tricky mixture.
fat is key, the correct ratio is not only critical to process and texture, but flavor, fat is a carrier for spice oils, also, cooking, a grill versoin of low and slow.
appreciate the compliments.