The shrimp were still fine. I had some doubts as well but figured the inside of a fatty is moist and tender...and I pulled at at an internal temp of 165F.
Looks great, and great Cajun idea, Uncle Eddie, but how'd the shrimp fare? Pre-cooked, you cooked them again, and another 2 hours in the smoke sauna: were they still tender? BTW, better Uncle Eddie than Cousin Eddie: