time. I made 2 batches. I smoked both for a while and finished them off in the oven. The first batch was a little dry and the second batch was very dry (unfortunately, I wasn't around for the final baking of the second batch - I would have pulled them out much sooner). The reason why both batches were overcooked is because the meat thermometer kept peaking at around 140 and the recipe I followed said you need an internal temperature of 155. Since this is pork, I didn't want to mess around with under-cooked meat. Clearly (especially with the second branch), we overcooked the sausages, despite never seeing that 155 temperature. What did I do wrong? My current theory is that because sausages are much thinner than brisket, chicken, and other meats, I didn't use the meat thermometer right. Maybe not enough of the probe went into the meat so it was always showing a lower than accurate temperature. Maybe I needed to stick it in at a sharp angle so it can go in further. Any ideas?