Ok, just got the newsletter on pulled pork today. I personally think I do a pretty darn good pork shoulder. I usually use a 9-11 lb bone-in shoulder on an offset charcoal/wood smoker. It can be a challenge to keep a steady temp but I do strive for somewhere between 215-250. I am curious about today's pulled pork newsletter because mine as described above will be done in about 8-10 hrs, hitting just over 190 degrees. After sitting wrapped up for at least an hour it shreds beautifully. However today's newsletter suggests the following..."At 225 °F you can expect this 6 to 8 lb roast to take up to, and exceeding, 14 hours.". A smaller roast taking considerably longer time...hmmm. So am I missing something? Should I let mine go even longer than 8-10 hours despite the fact it comes out really good?