When it comes to Uncured Sausage, Ground or Injected Meat...Temperature IS the only Guideline. 160-165*F will guarantee Bacterial elimination. Think about it this way, by your suggestion...You mix a nice batch of Chicken Brats...12 hours of smoke at 120*F will get a beautiful Mahogany color and you did't get it too hot...Do you think it is safe to eat? Temp isn't just technical it's Critical...Welcome to the SMF Family...There is no better site to learn and share our art and this great bunch of guys and ladies watch each others back...JJ