I seem to remember that when sausage reaches 140 IT..........it's time to pull and submerge in ice water to cool down. Is that correct???? I am almost 1 hr into my smoke.
I always went with 150 IT. Then ice bath. You are talking about pork sausage? Chicken would be a little higher, like 160-165.
Yup. It's a polish sausage I have in the smoker.
If you pull at 149 and hang at room temp it will IT by itself to 150-152 (dont cold water it)
Opps!!!! I pulled at 151 IT and immediately into ice water. Hope I didn't screw up. I'll be sampling it here a little later........with fingers crossed.
You are fine at 151. No worries.