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Thank you for responding. I think my digital probe might be off by 10 degrees. But the temp read 190. and was pushed through past the bone. I also think my smoker thermometer might be optimistic on temp. I'm making sure all the temps are right next time, and investing in some new thermometers.

It sounds like you did everything right when smoking the roast. When you checked the internal temperature, are you sure the probe got down into the center of the roast? Were there red juices or was the meat just red. If the meat was just pink in color that is the color some of the meat will turn when smoked. If it was red juices I would say it did not cook properly all the way through. You should not re-smoke or re-cook pork. If you feel the outer layer of the roast is done you could cut that away from the roast to use it, but when reheating it you have to make sure it reaches at least a temperature of 140 degrees before serving it. The inside section that still had the red juices and was tough should be discarded, not cooked again.