Depends on who you talk to...and if it's been cured or not....
For sausage that contains a cure I like to cook for 1hr at 120* until the casings are dry, then smoke for 2hrs at 145*, then finish it off at 165* till the internal temp hits 155*. Takes about 8 hrs….IMHO you get a better product like this texutre,color and taste wise then if you smoke it at the higher BBQ temps…John Pen and my self did a side by side tasting and both agreed…
If it's not cured then I smoke at 250* till the internal is 165*