Yup, they did. Problem is, every piece of reference material (cookbooks, thermometer cheat sheets, etc...) I've ever seen in person still says 160-170. I had a hell of a time convincing my mother that pork could be eaten at 145. She always turned pork chops into shoe leather. I finally broke her when she was cooking a pork crown roast (awesome and impressive cut of meat) last year and I was literally begging her not to take it all the way to 160. She gave in at 150 degrees and it turned out pretty damn good considering it was cooked in the oven. I would love to do one on one of my 26ers, but haven't got around to it yet.