Please help!

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Well here's the end result. Turned out fantastic. I was paranoid about the temps and all that but then I just decided to let it go until it hit the proper temp in the inside. Once it hit 180 I pulled it and let it sit for 45 minutes in a roasting pan.
I am with you on being paranoid about temps. My wife used to always accuse me of under-cooking things. I now have three different thermometers that have all been verified so I make sure to check everything with two different thermo's when it is done just to make sure. Since I started double checking I haven't had any problems. If you start logging your smokes including the finished temp then you will get a good feel for what temps you like so you don't have to worry in the future.
 
Hey MurderMode    Here is a chart that Safe Cooking Temps.Gov puts out   Might help
[h1]Safe Minimum Cooking Temperatures[/h1]
Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature. 
[h2]Why the Rest Time is Important[/h2]
After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.
CategoryFoodTemperature (°F) Rest Time 
Ground Meat & Meat MixturesBeef, Pork, Veal, Lamb160None
Turkey, Chicken165None
Fresh Beef, Veal, LambSteaks, roasts, chops1453 minutes
PoultryChicken & Turkey, whole165None
Poultry breasts, roasts165None
Poultry thighs, legs, wings165None
Duck & Goose165None
Stuffing (cooked alone or in bird)165None
Pork and HamFresh pork1453 minutes
Fresh ham (raw)1453 minutes
Precooked ham (to reheat)140None
Eggs & Egg DishesEggsCook until yolk and white are firmNone
Egg dishes160None
Leftovers & CasserolesLeftovers165None
Casseroles165None
SeafoodFin Fish145 or cook until flesh is opaque and separates easily with a fork.None
Shrimp, lobster, and crabsCook until flesh is pearly and opaque.None
Clams, oysters, and musselsCook until shells open during cooking.None
ScallopsCook until flesh is milky white or opaque and firm.None
 
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