Hi all - I'm in a quandry at the moment!! Need some advice. I started a 6.5# bone-in shoulder this a.m. on my WSM at 6:30 CT (that's the time it went in). My heat temps have ranged from about 255 - 280, mostly steady at 270. It's been 6.5 hours now and the meat thermo reads 199!! It was in the fridge all night and sat out for maybe an hour max at room temp before I put it in. The thermo probe goes in and out easily, there's little resistance. The bone is exposed almost an inch as the meat has pulled away and the bone is fairly loose. I can press my gloved hand into the meat and it starts to break apart. I don't think I should be there for another couple of hours, right?? Do I take it off now and stick it in the cooler?? First reply gets a taste (if you can get to the Chicago burbs in the next couple of hours)!! Thanks!!!