I smoked a 8.5 lb boneless pork this weekend on my MES 30. It turned out great but it took about 18 hours @ 225 to get to 200 degrees (I foiled it at 185) and increased the temps to 275. I spritzed it every hour with Apple juice and Maker's Mark every hour. I used hickory & apple chips until I foiled it. My question is that it seemed like 18 hours was too long for a 8.5 lb boneless pork shoulder...is that too long? What could I have doe to shorten the time,