Figured this might apply to all meats thus why I posted here. Yesterday afternoon I get a call from a friend asking me to please try his recently smoked Salmon, so after work I went over and tried it. My immediate reaction was though it was tasty, it really didn't feel cooked enough by both taste and lightly squeezing the filet. Asked him what he felt the IT was when he pulled it out and he said around 135ish (yeah right!) after a 3 hour stint in his smoker. He said his wife also felt it was a little too soft. Argh! So what can he do about this? I thought maybe put the batch in the oven at say 170-180 and do a slow cook up to an IT of 150ish? Oh and yes he already froze the batch. Double Argh! I hate to see him toss all that nice fish and hoping we can find an answer.