I put my 7 pound pork shoulder in the smoker this morning at 8 am. I got the smoker to temperature after half and hour or so. I held the temperature at 225 for 10 hours. The temperature only got to 155. I wrapped it in foil and put in a 250 oven. It's now 10:30 pm and it is still only reading 170. I tried several thermometers, so I know that it isn't that. What is going on? The meat has now been on a heat source for about 14 hours. Should I keep going, or pull it out of the oven? Well, at least the ribs were good!