i know i am going to get alot of grief for this answer..........but this is one food you cook to time.......not temps......
i did my last at 250 for 2 hours, and it turned out dry as a pop corn fart......this is even after brining for 4 hours......i would smoke for a hour, then test for flakieness.......i had several small pieces, which i should of checked to see if done, and i didn't, and payed the price for it......basically ruient the entire smoke (yes ruient is a werd.......heheheh, least in my household.......lolol)..........so if you have smaller pieces, try that.....if not, take a fork and test after a hour to see if it flakes......and then test every 20-30 minutes after that, depending on what your first test was like...........