Dave I know you have been around here for a really long time & probably know about this already. I have read that the larger the bird the more you have to worry about smoking at low temps. It is my understanding that meat on larger birds might be in the "danger zone" temp wise for too long. Is that actually a legitimate concern for large birds?
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Whole muscle meats, including chickens, turkey, beef roasts, pork roasts etc., the meat is considered sterile inside, as long as you don't poke it, prod it, stick a therm in it, marinate it, stuff garlic in it.....
This was salt brined, which helps to kill the pathogens.... AND it was put in a 275 degree smoker and the smoker was allowed to slowly cool to 140 ish.... surface pathogens were killed... the bird was at 36 degrees when put in the smoker.... that helps to reduce fat out when put in a hot smoker....
You are correct about the 140 temp rule and cold/warm smoking without nitrite.... that rule is mostly intended for ground, comminuted meat products... there are exceptions to every rule in meat processing...