I'm following a recipe that calls for cooking an 8lb pork shoulder for 5-6 hrs at 300 until the temp hits 145 (for slicing, not pulling). Trouble is, my shoulder has spiked its temp to 150 after only 2.5 hours. Trying to decide now whether to keep it going and bring temp of oven down to 200, or turn temp way up to char the outside. Any suggestions welcome!!!! Please help.