I recently smoked up a whole smoker full of natural casing, fresh, store bought Bratwurst. Even though I've always had wonderful results grilling them, I wanted to play with my smoker
I marinated/soaked them overnight in beer and fresh cut up Onion. The next day I smoked them low, over hickory until about 155-160 degrees. I have a water smoker, so I put the beer and onions in the water pan.
Holy pig-guts batman, that was some FINE