Hey Guys- Started two 9+ lbs prok shoulders this am(4:30am) and using my GOSM- everything was going well until the skies opened up and benn raining for a few hours. The Maverick got a little screwy but seems to be back on track and the sun jsut came out. Butts have been on for 8-9 hours and meat temp is hovering around 147. The smoker has been running from 225- 250 and I am wondering why the meat temp moves so sloooowwwly? Been spraying and this opens door a bit but let me know if I have any problem? Plan to follow the method on sticky and wrap at 165 and then go till 195 after that. If time becimes an issue( have neighbors coming at 6pm) then will go to oven for final cooking. Thanks!