Hello all, I've had a 2.5lb boneless sirloin roast on my traeger since 830am, its now 7 hours later and the internal temp is only at 130. My father gave me the smoker, which still has the 3 position setting, when he upgraded last year to a Lil Tex Elite. He told me that with the smoke setting hours around 180. Does this sound correct? I just want the meat to be safe to eat even if it does take 12 hours to smoke. Thanks for the help in advance.