Buckboard question

[Tom_Landis]

Hi all, I just put my first buckboard bacon on the wsm, the directions on the cure say that once the temp reaches 140 to shut it down and leave it on the smoker for an hour, I have read others that they just pull it at 140, is one way better than the other?
Thanks

 

[Shane Atwood]

I just pulled my buckboard bacon at 140 deg and wrapped in foil for about an hour. It was tough to wait!