Last night we smoked some sausage @ 160*-170* for 2.5 H. Reached an IT of 156*. I pulled then gave an ice bath and a bloom. We grilled a tester and it was delicious. But upon further inspection I saw that some links were touching and seemed not to be cooked, particularly at the point of contact. What do you do at this point? We are Thumbs Upgiving these as gifts and don't want anybody to get sick. My first thought was to put back in the smoker on racks at 170* till I hit 155* again. Help!!!!