Unless i missed it, i think we should explain fresh brats smoking method and smoking brats. Smoking fresh brats at low temps such as 120 for an hour and slightly higher for another hour is risky with no cure.. To me if your going to put a fresh brat in a smoker you should do them at 225 deg right away. You could do them at a lower temp such as 190 or so but 225 is my preffered temp for fresh brats.
The grill though is my preffered method for "fresh brats". Simmer them in beer and onions till they get that white color and then brown them on the grill.
"Smoking" brats generaly is done with the meat mix, seasonings, and insta cure #1. There is a lot of info on this site on meat/fat ratio's , recipe's, and more. Once cured the brat's then can be put in the smoker at lower temps initialy at lower temps to help the links dry and the smoke is better absorbed this way. Then you finish it out to the proper internal temp.
So, in general, my opinion is to prepare a "fresh" brat and a "smoked" brat appropriatly. There is a difference. Reinhard