I just got through cooking about a 8-9lb pork shoulder, and was expecting different results than what I got. I smoked it from about 7:30am-6:15. Average temp of about 210, but down to 190 at times and as high as 245. I took it off at an internal temperature of 170. Any tips or advice you guys could give me. I'm new at this, and I want to get good. Thanks.