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I've got this on the grill right now for the second time. The first time I smoked it and it was very good, but I thought that the long smoking may have taken some of the flavor of the wet rub away. This time I'm doing it as per your recipe, and am having a hard time keeping my charcoal fire at 350-- it's staying more around 300. It is taking a LOT longer than 45 minutes. :^( Also, I see you recommend cooking to 165 degrees, but all my thermometers say 180 for poultry. What's up with that? Thanks for passing along the great recipe.