Jonathon so I took this challenge on this weekend. Luckily a week ago I made 25 lbs of the Rueben brats with venison and beef with the high temp Swiss in 33mm collagen casings. I did add the sure cure even though I didn’t cook it right away. After stuffing they went to the freezer for a few hours to hold their shape and then I vacuumed packed and froze them. I pulled a couple of pounds to thaw on Friday and smoked yesterday. I ramped up the temp from 130-140-150 and finished the smoker temp at 175 until the internal temp of the brats hit 160. They went into the ice bath for about 20 minutes. They came out 100% perfect with no issues at all!