This is my first smoke and I am doing cochinita. I cut an 8 pound shoulder in half to make two batches. The meat is taking forever. I was under the assumption of 1.5 hr per pound but it has been going for 7.5 hours and it is barely to 170. Different parts of the meat are measuring wildly different temps. The smoke portion is done (about 2 hours now) and it is wrapped in banana leaves and coming up to temp. My probe in the center of smoke has been reading 220-250 all day (it has been cold and windy here in NJ). What should I do because it is dinner time? In the future I will definitely leave way more time and do something easier.