Tyler Hopper wrote:

> I dunno. It takes a good deal of time or very hot temps to get a hunk o meat up
> to 140 (the legendary no more smoke temp). I don't know if 1 hr. would do it.
>
> Unfortunately, I can't offer a solution.

My guess is...

The whole hunk of meat doesn't need to be at 140 - just the
outside of it, and probably a pretty shallow layer at that.

This might be a decent application of Occam's Razor...

Cheers,
Dana