I didn't even know there was a term (par cooking) for what I'm doing. Had to look that one up - thanks, billy.
Anyway, I opted for hot smoke rather than cold just in case the danger zone thing was in the area. I didn't check the IT when I pulled it from the smoker. I didn't think it would matter that much because the natural "break" in the process to me is immediately after the smoke is applied (4 hours with mesquite, maybe 5 with lighter woods). If I were going to let it go longer in "stage 1" I would share billy's concern about how much longer.
Overnighted in the fridge and into the oven racked over a pan of liquid (my ultra-secret recipe) this morning. We shall see what we shall see.