[Ron_L]

The key is that the cooking environment (the smoker) is above 225. I'm not sure that 225 is the magic number, it may be lower, but that is the important part. Assuming that the meat has been handles properly before it went into the smoker, it would be safe when going in. If it has been in an environment that is hot enough that no new bacteria can grow (hence the 225), then it will be fine. Where we (the Brethren) have suggested that meat may be unsafe is when the cooker temp has dropped below that magic number (use 225) for a long period, or, an unknown period. That temp drop could allow bacteria to grow and the meat could be unsafe.