I generally make a large batch of smoked Polish at once and freeze for later, always boiling to reheat. Given that, is it necessary to take sausage to 152 if it is not going to be consumed immediately? It takes FOREVER to get it to 152 in the smoker, to date have given up after about 8hrs each time, and my batch this weekend was only at 130 after 8hrs in the smoker. I am only curious because growing up I don't ever remember my dad boiling it to bring it to temp after coming out of the smoker. Right or wrong, I am attempting to replicate his method just so I understand how he did it all those years. If I could eliminate that step since it will end up reaching that when heated later it'd sure save alot of time. If he was taking to 152 in smoker, I'm not sure how he managed to keep casings from drying out either. This weekend the sausage came out PERFECT as far as color and casings go, just wasn't quite up to temp when I pulled it out.