I have a 8lb pork shoulder rolling. This is my 3rd over nigher. So, it looks like the WSM may have been sitting around 190 for a few hours. Do you think this will affect the meat at all? I know pork shoulder is pretty forgiving I have just never had it sit that low for that many hours. I'm guessing it was for 3-4 hours as I was sleeping. I've heard of low and slow but that is a bit excessive I think :)