I put on a small rub that was left over from when I smoked a pork shoulder, I didn't marinate it like I have read online. I had the smoker going between 225 and 250. I didn't do the texas crutch method. after smoking it for the 19 hours I checked the internal temp in a few different places and it was only reading 130 degrees. I cant remember how long it was in the oven (200 degrees) for but a friend told me to wrap it up in tinfoil and put it on a cookie sheet and then pour a can of beer inside the tinfoil and close it up. I did that and it took away a little smoke flavor but not all of it...it was perfect
does the type of wood you use effect the cooking temps....I used misquite mini log with two bags of cherry chips.
I think I should have used hickory....hickory is actually what I thought I had in the garage...but, it happens
thanks everyone for your help