Smoked two Bostons in my electric smoker; each one weighed about 9 lbs. I put both in the smoker for 14 hours at 225 degrees. I know, I should have stuck'em with a thermometer, but anyway when I got'em to work, I pulled them (they fell apart) and the meat at the densest part of the butt was pretty pink. Now, I have eaten it this way many times, but one of my co-workers saw that and remarked that it did not look done. That was the second time that day I should've had a thermo to stick. So my answer to his remark was "the smoke will cause the meat to turn pink". I cannot say I read that anywhere, just been told over the years. So if you had to eyeball a pile of pulled pork, what would be a worrisome sign the meat was underdone? Or is it a moot point, since it went 13 hours at 225 degrees?