Speaking of Probes -
When it comes to smoking, time is not your friend, in fact he isn’t even invited to the party.
Smoking times vary due to, well … everything. The recipe, wood, smoker, exterior temps, amount of meat ect. are going to change each time, so never depend on a clock to verify your meat is done. It is dangerous to serve any food without an internal temp check!
Some smokers include an internal temperature probe, but if not its a good idea to invest in a quality probe to ensure your serving safe food.
Remember to always check your meat in the thickest part of the cut.