i like my beef roasts a tad rare on the inside. and i know smoking at low temps can form bacteria growth ect... though ive never been sick from anything ive cooked on the grill ect... i was thinking of doing a big beef cut. though i like my briskets cooked till falling apart. i like prime rib and stuff a tad rare. whats a safe internal temp range for this. should the smoking temps be a tick higher to get hot meat with pink insides and shorter times?