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It was for a fund raiser, so they have to wait until next weekend for the do over!

No it wasn't my usual supplier,  I was doing it for a baseball team fundraiser and they brought me all of the shoulders.  I called the county health inspector and he told me the meat had more than likely gotten warm somewhere along the way, and since it's such larger cuts of meat the center...

I've been smoking meat in my restaurant for four years now with no problems.  I built my smoker from an old 500 gallon anhydrous tank, I make my own charcoal, and I always start my cooks off at 170 degrees for most of the cook.   once the temp reaches 160 or so I raise the temp to 275 and cook...