Skinner, just about anything can go on a smoker. If it can go in an oven, then it can go on the smoker.
I do brats all the time, but I'm afraid I've never timed them. I'm guessing at that temp, an hour.........but then again I have no ffff....fffff....idea.
It just takes a split second to sneak a peak and check them, and turn them.
While your at it, throw some bisquites on there to eat w/the brats and chicken. Bisquites are best on a smoker, I just buy the ones you pop open and throw them on there. May want to start them on foil if your grates are too wide, they can kinda "ooozzzz" thru.
BTW,(you prob already know this) DON'T POKE THE BRATS! You will loose alot of juice, just eye-ball it. I take them off just before they split open, learned through trial and error.......usually more error.