First pork shoulder but something is not right. I have wsm. I am new but have done other smokes 6 or 8 times with great results. I got 2 8 lb shoulders, boneless. Researched and expected 8 hrs at least and likely 12. It's been 3 and the internal temp is 207! Can't be. I am using dual temp probe thermometer. It worked very well the first several times so I think it works. I have kept the wsm at 225 to 235 the entire time. I have moved the meat probe between the two shoulders and revoked it several times. How can it be done. Still looks and feels raw. Even changed batteries. Help!