u/Amazing_Jackfruit712

I just bought a new recteq backyard beast. I put a pork shoulder on along with a few chickens and some wings(first smoke). I set at 235 which is where I normally smoke. The wings and chickens were done on time according to my experience. The pork shoulder went 36 hours and still hadn’t hit 200 degrees. I use a rfx and checked with my thermapen and readings were with a degree of each other.

I’ve been smoking and pellets grilling for 10+ years and have never had a pork shoulder went take longer than about 1.5 hours/ per pound.

Any ideas?

Trying to prevent this from happening again.

TIA!