Hello everyone, my name is Carlos. I am new to the site. I have already gone through the 5 day email course and I also have the book "Smoke & Spice" that I have read and re-read. My problem is I tried smoking a pork shoulder (picnic) last night. I started at 11PM. I have a Brinkman Smoke & Griller with the off-set fire box . I used all natural lump charcoal and also hickory wood chunks . I made sure the temperature was between 180 and 230 (my thermometer was at the farthest point away from the fire box) at all times during the 13 hours I cooked the shoulder. At about noon today I checked the internal temp and it was only 120 degrees and only the outside of the pork shoulder was cooked. The rest was still raw. Can someone please help me and tell me what I did wrong?