pork picknick

[threejs00]

OK so i just signed up for this forum yesterday and have never  posted on one before so i'm not sure if I'm putting this in the right place. But I did a picknick yesterday, only my third attempt at smoking. I read lots of stuff on here so I decided to start it at 5 last night just in case it took super long to finish. It was an 8 pounder and used hickory for 4 hours I was able to get the temp to stay pretty steady around 210-213 for the most part until around 2 am when i went to bed, for some reason when i got up at 7 the temp was up to 239 not sure what happened. The internal temps were anywhere from 198 to 210. Does this seem like a normal cook time? I was expecting 18 hours or so. I also forgot to take a picture before i did the ftc but will put one up when i unwrap it. Thanks for any input.

[GusRobin]

14 hours was a bit over 1 1/2 hr per lb which is in the "normal" range. A lot depends if it was a stubborn pig ;D. Did it seem done when you pulled it?  If you took the temp a a number of places and it was all in the 198 -210 range i would assume that it was done.

[threejs00]

Since I've never done anything like this before the only gauge i have for it being done is my thermometer,, not sure if there are other ways. I took readings from all over it to make sure it was done, hopefully it is. :) Do you think the spike in temp might have messed it up at all?

[GusRobin]

I don't think it would mess it up.

[threejs00]

So here is the finished product, I was surprised that it didn't have much flavor. Near the surface had some but the deeper i got it tasted more like fat.  :( I think when I add some sauce it will taste better. Any ideas where i went wrong? or is that how they usually are.

[GusRobin]

I am not that familiar with picnics, I usually make butts for pulled pork. I'll let the experts chime in.

[beefmann]

welcome to the forum and  looks like you  done a great job