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Pork picnic roast is reaching temps really fast (11lbs

FxLynchFxLynch Posts: 433
edited September 2012 in EggHead Forum
I bought an 11lb pork shoulder to smoke this weekend.  Skin on, which I removed, and trimmed of the bad fat and silver skin.  Injected with a recipe from Big Bob Gibson and put on the Egg at 4:25am in Missouri.  
6 hours later I'm at 178 internal temp.  I'm using a freshly checked for calibration Maverick which has had the grate temp at 250-280 the entire time.  Haven't opened the egg to check temps with the thermapen.  It stalled for a while at 157 or so, even dropped in temp, but now is steadily on the rise.  
This seems like a quick cook.  Given my recent post of wanting to compete next year in a BBQ contest, I'm curious why it's going so fast? Or maybe I'm underestimating my next ~30 degrees?

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