Apologize if I am asking a question that has been answered a dozen times over on here already, but I did search through a lot of the sausage threads already and all I did was get really hungry but never exactly saw the answer to my question. Which my question being I think a simple one - If I want to toss some sausage on the WSM towards the tail end of a longer smoke (or just in general) what is the approximate time needed if I am at in the 225-240 degree range, and what internal temp do I need? I am think the "normal" size Italian sausage etc. Also, do you poke the probe into the sausage or does that break the casing and leak the liquids out? (BTW I am way new to this so sorry if that is a dumb question). In the past when I did Brats, Italian sausage etc on the grill I would always boil for 8-10 min to cook then toss on grill more the flavoring more than anything.