No hard feelings, glad that worked out. I did retract the 140 figure, in an earlier post, after reading some articles on AmazingRibs. They said meat doesn't stop taking on smoke at 140, but they also said that meat generally has enough smoke flavor by 150-160 degrees that you can wrap. That's usually when my AMNTS either burns out or I am ready to wrap, so it's been a good rule of thumb. Bear says to smoke the whole way, if you don't wrap, so you're right on there.
I read your quote of my post and I saw that I wrote "no" instead of "know". Even during the day things get past me.
Last year I posted the question about if a BBQ instructor was right about the pellicle formation preventing meat from absorbing more smoke past 160°F IT and his contention was soundly rejected here. Today I've been smoking a pork shoulder since 9 am. It's now 7:15 pm and the IT just hit 190°, 10 degrees away from my target finish temp. I decided not to foil to get maximum smoke and bark. Next time I will foil at 160° IT to test if it will shorten the cooking time. I like to experiment, trying different methods, wood pellets, and rubs just to find out the results to decide which works best for me. So far it's going just like I figured it would. I estimate the shoulder will be done in about 45 minutes.