At a surface temp of 140 deg the chemical reaction the causes the "Smoke Ring" to form ceases. The meat will continue to absorb Smoke Flavor as long as it remains in a Smoky environment. You will never master Great BBQ on a Consistent basis by cooking to a "Desired Finish Temp" or "Min per LB."!!! You must learn to cook by feel using a probe (for large primal cuts) or other methods for other cuts to determine when it at the optimum tenderness. I cook on a CG outlaw Stop using charcoal as the main fuel source, Burn Wood. 1 split every 45 min will keep your temps steady.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC