Have several years experience in smoking pork shoulders and are usually very successful. Just got a new MES and tried to smoke 8 lb. shoulder. Smoker held consistent 225 as confirmed by extra digital thermometer in smoker. Expected approximate 12 hour smoke to reach target pulling temperature of 195. Instead, took meat 19 hours to reach 190 as confirmed by unit's meat probe and an extra digital thermometer. Required another 9 hours to raise from 190 to 195. Despite being correct temperature, meat was dry and fat cap had almost completely rendered away. Meat was not frozen and was placed in smoker directly from refrigerator, water pan was filled with water, and unit produced nice smoke. Anyone else ever had this happen? Would appreciate any ideas on what might have caused this or how to keep it from happening again.