Smoked sausage for grilling later--smoke to 152 deg, or less?

[drano]

Guess I should have included this in my last kielbasa post, but too late now.

Does anyone smoke sausage that will be grilled later (brats, kielbasa, etc)?
If so, do you completely cook it to 152 deg? 
Or do you just smoke it for the desired time (making it partially cooked also) and then vacuum pack and freeze?
I made a small batch of smoked sausage this winter, bringing it to 152 deg.  I like eating it more as a beef stick than as a grilled sausage because it gets dry if I grill it to warm it up (but my fat content was a little low which didn't help).   
I'll add the Instacure #1 per the recipe too.
Thanks for the help.
drano

[Tenpoint5]

I had the same question, so I asked my locker plant what they do with smoked brats they smoke to 151* I smoke y Kielbasa to 152 prior to grilling but don't grill to finish just to heat through and get grill marks.

[drano]

Thanks 10.5
I'll give that a try on the 10 lb batch and see how it works and let everyone know in a few days.
get smokin
drano

[NePaSmoKer]

I have to go with 10.5 on this too.


nepas