So at 7 AM I put it in my el cheapo at the "ideal" temp. Now, I have used this smoker for a few years, and have learned it's little quirks and learned to judge it. At one point I had a high temp spike, and fixed it. Only lasted a few minutes. I was thinking this thing would be done in 12-15 hours, and have guests coming over at 7. So I checked my temps just now and I am up to 185-190. I checked all over the pork, and when I picked up the shoulder with my bear claws some of the pork had started coming off and parts were shredding. I typically keep the fat cap on the bottom, and this time I did not. I trimmed most of it off, and it looks going against what I usually do cost me. So I have decided to put the oven at 200 degrees and let it just sit in the oven for a few hours. Is there any other way I can slow this cook down or what should I do?