Hi all. A quick thank you to everyone on this site .... continues to be a great resource. I brined a 12lb Pork Shoulder for 2 days, applied rub and saran-wrapped for 24 hours, and then anticipated at least 10-12 hours cook time @ 225-250 over Pecan wood in a Brinkman vertical smoker. However, I put that thing on (uncut) at 5am sharp this morning and it reached 160 IT in just over 4 hours .... that seems really fast. I moved the probe to 3-4 different places just to double check .... all the same. So, I wrapped her up and now waiting for an IT of 190 or so for pulled pork. Any insight as to why the cook time has been so accelerated this time around? Ideas, please, Thanks.