When I smoke them, it is usually around 160-170 but I think the most popular way that I make them is from my dehydrator. They are a little more chewy this way but more people seem to enjoy them.
Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller
UNLINED DRUM KING OF CHICAGO AREA
Scrap Iron Chef