Sausage casing tougher

[charlesk]

Have a BDS, Auber PID, dual element mod. Have smoked and Q'd  a lot of sausage and all with the same casings
The Q'd sausage has a nice edible soft casing while the smoked sausage has a little tougher but not bad casing.
I smoke and cook the sausage at 225f. I know smoking dries things out a little, so thinking maybe drop a little in temp while smoking then increase the temp to cook. If I dropped the temp not sure what that would be or would it be best to cold smoke the sausage first then Q it
Thanks