Labradorbob I haven’t seen the videos, but I understand that ECA needs 1 hour at temperatures above 135F. I suppose what you mentioned is close enough?
That said, I like a longer cook with Summer sausage and snack sticks because I prefer that semi-dried texture that you get from a longer cook. I suggest you don’t try to rush it. You can always let them hang in the smoker for an hour (or even just 30 minutes), and then finish in water.