I think 170F is high. I do 1 hour @ 160F then lower to 120F with good air movement* till dry to my taste.
* In my Masterbuilt electric smoker I use a small computer fan on a rheostat to keep the air moving at low temps.
Making me hungry. I took a corned beef flat out of the freezer yesterday and will make a loaf of soda bread today. Grocery had cabbage for 29 cents/lb Saturday (regular $1.29) so I bought six heads (about 16 pounds worth). One for St Pat's day and the rest for a big batch of kraut. Nobody...
An annoying number of web sites show me an annoying number of ads. This one caught my eye and I had to click on it. I wonder, just how lazy do you have to be to buy this service?
Yeah, filets are not supposed to be fatty. That's what I like about them. Even so it looks like a pretty tasty meal to me.
If you put the meat in the freezer for a while and get them to around the freezing point before putting them in the smoker they will take longer to get to your target temp...
Good story Bear. I remember writing, and reading, one of those grade school assignments. The subject was mom's cooking and it was quite a comedy hit when I read it. Not so funny later when Mom read it.