Hi all! I just finished a WBS project, based on a burgundy-style barrel I got from a vintner friend who has moved. The construction went great, but the 1500-watt, 2-burner hot plate I'm using for smoke/heat only got the internal temperature up to 172 on the dry run I'm doing tonight. Is that enough to get a pork butt up to 150? I'm going to finish them via braising in the oven, and I figure that ribs and brisket will be okay, given their thinner profiles, but I want to make sure that the pork shoulder collagen gelatinizes. Thoughts?