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 it until the internal temp is 200. I've done it this way every time and it has never failed me. Well this weekend we smoked 480 pounds of shoulder for a benefit, we picked the meat up at 5 p.m Thursday, we drove it directly to our restaurant 15 minutes away, rubbed it, packed it in ice, an left it. The next morning the ice was not melted and the pork was still 38 degrees. I put it on the smoker at 11 a.m., smoked it all day and night at 160-170 degrees for 18 hours then raised the temp to 275 for the last 2 hours. At this point the internal shoulder temp was 210 and we started taking it off the smoker and pulling it, as we were pulling it we started to smell rotten meat. Well low and behold as we got into it the meat was ROTTEN!! I mean cleared the room, green, putrid!! My question is, is there anything I could have possibly done to make the meat literally rotten?