I bought a couple pork shoulders at Costco and decided to do an
overnight smoke with them in the Bradley. They weighed a total of 16+#
and there was no bone to pull the heat into the center of the 2 shoulders.

They went into the Bradley at 5:00p last night at 225f and the digital
target temp of the Pitboss set at 185f. This AM, I fully expected to
see the smoker shut down and the shoulders ready to take out for one of
my classic breakfasts. I even got the hoagie rolls out and told Mrs.
Nonny to get ready.

I never even checked the remote read internal temp, but when I went
outside, I saw that the Bradley was STILL COOKING. That was 15 HOURS!
The hood temperature was precisely 225f by a temperature probe and
also the Pitboss's clip-on rack probe. Likewise the meat's temperature
by 2 different probes in 2 different points was 167f. The blasted thing
hadn't even started to ramp the temperature.

I've been cooking butts for a little while, now, and have never
experienced this before. 3 hours LATER, internals were just > 171f. I
peeked inside and all seems good- the Mr. Brown was incredible, but
don't tell Mrs. Nonny- she was eating leftover Chinese for breakfast.
<grin>

1) What in the world happened? is it the lack of bone to conduct heat
inside, coupled with a lot of collagen?

2) Have any of you had a mysterious "failure to cook" like this happen?
Since the temp finally broke > 170f, I assume that the collagen is
finally liquified. Right?

3) At what point do I pull the 2 shoulders out and call them ready?

Nonny