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Thanks! I was going to cook it at that temperature until it hit around 150 internal, then increase to 250.

Thanks for the reply. Unfortunately, my smoker is apparently broken, so this is a moot point now, but still good to know!

Scoured these forums for answers and saw that Chef Jimmy seems to be highly respected and knowledgeable, so I asked him what he thinks about my situation. I figured I’d post here to help share the knowledge: Hi there. I’ve seen you’ve help many people with food safety help and I’m hoping you...