Bear, Yes totally joking!.... my probe has tenths and you can see them ticking off like a clock.... this meat is so thin that I'm not sure what the reading is...everytime I move the probe a tiny bit the reading is changed... I tried another one that I trust totally and its just too thin to get a good reading over a long time....
I just cut off an inch of the tail at what I think is 150f and the taste is fantastic... really, no joke.. but the texture is very much like that of a frog leg... not tough, but a bit rubbery ... for lack of a better word, but again not unpleasant.. the flavor is very very good. ... I sprinkled a bit of Paul's/Beer-B-Q Chipolte powder on it for a bit of a bite and I could very easily make a meal of this... the tail piece I ate, of course has a lot of bones in it and is like gnawing on a smoked chicken neck... I am anxiously awaiting the rest of it to be done so that I can try a larger piece of meat... it is in no way drying out yet and may change texture as it cooks to a higher internal temp... we will see....
It is still wrapped in foil and like Bear suggested I may unwrap it for the last hour or so if it still seems like it is going to hold the moisture in the meat.... So far I think it was a good idea to soak in milk and to also add a bit of chicken broth to the pan while smoking...;