Alright, so I started smoking a 10.5 lb pork shoulder last night at 10 pm on my 18'' weber smoker. I was going by the rule of thumb that it needs 1.5 to 2 hrs per lb - 18 hours would mean it is done at 4 pm and if it took 20 hours it would still be done by 6 pm. So I just woke up, temp on the smoker was 225, but the internal temp on the meat is 175 after only 9 hours (7 am). I checked multiple different spots on the meat.
Question is, what should I do?