hi everyone, i was wondering if i was to brine a chicken or turkey in pop's brine with the cure#1,would it be safe to smoke at low temps to get a ham like taste,i've read some of the older threads but i'm still clear if this is safe.some say if you smoke below 40 degrees it;s safe,but i was thinking with outside temps 60-80- my mes 30 would probably be running around 90-100 with the amnps.thanks jim