"Ed Pawlowski" > wrote in message
...
> On Mon, 22 Oct 2012 14:06:02 -0700, "Pico Rico"
> > wrote:
>
>>what internal temp do you shoot for? 165 sounds way too high.
>>
>
> It's poultry, not steak. I'd not go less than 160. You can go to 170
> if done right. Use a high temperature and it won't dry out over a long
> time. You can easily smoke it at 300+ pit temperature.

are you speaking of correct "doneness" or food safety concerns?