Thank you for the information.
I was going to comment to that effect in the other thread, but I was having trouble finding an authoritative source to reference.
I've cooked some very large cuts that were nowhere near 140 internal temperature in 4 hours and never even considered it a problem because of the smoker temperature.
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller