Have a 10 pound pork shoulder. Put it in last night at 11 PM at 220 or so. 3 AM checked the temp, now over 400, lots of smoke coming from the top of the egg. Closed the vents a bit. 7 AM, temp is 300, no more smoke. Internal temp according to my probe is 199 degrees. Should I take it out and call it done, or should I go to work and let it continue cooking at a lower temp?