I put a 9 lb pork shoulder on the egg at about 9pm last night and went to sleep around 11pm. The temp was stable at 250. My Maverick alarm went off at 6am saying my grill temp was too low. I went outside and the fire was out. It couldn't have been out too long because the meat temp was 167, and as soon as I opened the sliding door, the fire started back up.
Here's my question. Should I have taken the shoulder off while the fire started back up? There was quite a bit of smoke coming out of the daisy wheel for about 10 minutes once the fire lit again. I'm just wondering how much this can affect the taste of the meat, even though there's nothing I can do about it. Thanks for your help!