Thanks Bill, printed it & stuck it in the recipe collection.[

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It seems to be a pretty good guide but they're still covering their butts from fear of lawsuit IMHO.
If you ever cooked my pork loin to 160F, I'd slap you silly
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And, no good butt comes off before it's at least 185F.[

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Beef, if you take it to 135F, will be 145F before you serve it.
Just remember, IT is the ultimate control, but you do have to allow for a 10-15 minute rest until you serve, in which time it may rise dramatically. Also, their times do not take into any consideration as to the size of the smoker, nor how many pounds you're cooking. That is why IT is so important.
Kirk
http://www.chezbubba.com Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?