@armyguy i take mine to 156° internal meat temp per recipe from the manufacturer of my smoker. You really need to invest in a thermometer that you can leave in the meat with digital read out on the outside. Opening the door kills it. I believe if you maintain a minimum of 140° for 4 hours it is considered safe. I would not be afraid to bump it up to 185° to get over the stall period

@armyguy is that the highets the pk100 goes? What is the internal meat temp right now?

@armyguy you should be fine with just the pork butts.

@AdamCA congrats to you both, definitely a forever memory that you both will cherish

@armyguy are you using straight pork butts for you snack sticks or mixing with another protein? Keep in mind the butts at best are 70/30 and could be 80/20. So if you are mixing with a lean protein like venison your ratio would be lean. If that is the case i would recommend going to a local butcher shop for staight pork fat. Get the fat from the back and not the belly

@erich52 thank you, it was mostly luck on my side

@PapaSop thank you

@knifemaker3 thank you much

@Jonathon thanks, making mostly snack sticks with the 5 flavors i previously bought from Waltons. Hoping to get a few does for steaks, roasts, burger and ring bologna.

@denny66 thank you, good luck and stay warm