I've lived in NC my whole life....over 40 years. Me and my 2 sons have become addicted to smoking food. For their 14th birthday I smoked a 15# shoulder, using a weber bullet. Why is my meat a reddish color rather than the typical light brown color you see at eastern NC restaurants? I smoked at 225-250 using kingsford charcoal with oak wood from the fire wood pile. Kept the water pan full the whole time. Cooked until internal meat temp was 155F then wrapped in foil and allowed to rest for 45 minutes.