Advice on smoking venicine sausage

you'll end up with "cooked" sausage if you smoke it that hot. Is the sausage "fresh sausage" now? does it have a curing agent in it like pink salt or morton's TQ? Normally you want to start sausage out at around 120 then slowly increase over a 4-6 hour period but not let the smoker get over 170. Otherwise the fat will just drip out of it.

That being said, if you just want to cook it like a bratwurst, then throw it on with the brisket till it's done.

again, depends on what type of venison sausage you are talking about. I've seen venison sausage that is already cooked...like "summer sausage". If this is the case, I don't see a point in subjecting it to smoke/heat. "fresh" or uncooked sausage is another matter. If that is what you have then cook/smoke it as you would some brats or other fresh sausage.

I guess i'm not clear on the original product and what you hope to achieve with it.