It's ten pounds and I cooked it at 350 for 6 hours. The meat thermometer read 165 and I thought it would go up when I let it sit and rest. The ends were great (and delicious), but when I cut towards the bone, I nicked the bone and a lot of red liquid came out. I'm now thinking that it's not done enough. I don't have time to cook it anymore now, but I was thinking of throwing it into the crockpot tomorrow and continuing it that way. I don't cook meat too often so I'm a little confused by all of this. Any thoughts?