I'm somewhat of a newbie to smoking. I'm using a GOSM. the part couple of times I have tried smoking boneless skinless chicken breasts I have felt it was done long before the internal temp was anywhere near 165F. Right now I've had two packages of breasts in the smoker for two hours with the GOSM temp around 240F. The internal temp of the chicken breasts are around 120F but they feel really tough when inserting the temp probe like they are fully cooked and already starting to dry out, and the outside looks like they've been done for a while. This has happened to me before where I don't even get close to 165F internal temp after 5 hours so I pull them out, and sure enough, they are odd shaped hockey pucks. I have suspected my temp probe but I just verified it. In ice cold water (mostly ice) it reads 32.0F and in boiling water it reads 199.7F (BP at my home's elevation). I'm wondering, can chicken be cooked with an internal temp lower than 165F simply due to the time it has been cooked at a low temp. Kind of like curing in a way? Cheers, Scott PS - Smoking a brisket for New Years Day lunch tomorrow along with the breasts for dinner tonight.