Just stuffed some fresh Italian sausage & threw it in the smoker. I did NOT add any cure. The plan is to have this for dinner tomorrow, cooking it with fried taters. For today, what temp should I take the sausage to? Should I go to 165* & simply reheat or should I take it to about 150-155* and finish cooking it tomorrow with the taters? I worry about taking it to 165 & having it dry out when I recook it tomorrow, but then again, I do want it to be safe. Thanks!!!!