Homemade Sausage Making

I want to make some Braunschweiger and am wondering about the casing used. I see most suppliers offer the orange or yellow plastic casing.
Now I understand that Braunschweiger is to have an application of smoke at the end, unlike Liverwurst which does not.
My question then is when using the plastic casing, no smoke can penetrate to the meat. Am I to understand correctly that when using these plastic casings that they have to be pricked with a sausage pricking tool to allow the smoke to penetrate inside the casing?
And how heavily do you prick this plastic casing? Slightly or heavily?
To be honest, when I purchase store bought Braunschweiger, I don't see any prick marks in the yellow plastic casing wrapping the meat.

So for those of you who make Braunschweiger, how do I proceed? Thx

Use beef casings or cellulose casings, which will allow smoke to penetrate. Pricking a plastic casing might work—I've never tried this.