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Hi all! We raise our own meat which is wonderful. I've be smoking for years but am a true amateur. My son in law is going to build me a smoke house so I can start doing some major smoking! I've been a lurker for a while and appreciate everything I've read!

We butchered a hog and I have a whole pork shoulder in my MES. It was a 20 pound shoulder and I cut it in half so it would fit. It's bone in. I have cooked for 16 hours at 235 and the temp on the largest butt is 186. My question is since serving time is 7-8 hours from now about how fast will...