Pre smokin sausages

I saw a thread a while back where someone pre smoked sausages and froze them and heated them up later. I searched and can't find the thread. I thought they cooked them to a lower temp since they were going to cook them later.

Any how my question is what temp should I cook them to?

A friend of my dad makes excellent sausages. I thought I could smoke them and freeze them and heat them up on the grill later for lunch at work. Seems like it said 145 internal in that thread but I can't remember.

For safety you want a low-to-mid-150's finish, 151-156. Remove, rest 5 min, then place in a Zip-loc or FoodSaver bag, plunge into ice water, keeping the bag opening above the water's surface. Chill completely, remove the bag, then seal and freeze.

Thanks Kevin. I didn't see your post before I cooked them so I took them to 165. I will be doing this again so thanks for the info.