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    I over slept my pork shoulder in time by a few hours I need to rush my cook any ideas and tricks would be fantastic guys Thanks have have great cooks this weekend!!!

    #2
    after a few hours of smoke you could bump the temp up to 275-300°

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      #3
      Yep, increase your temps after you get some smoke on it for a few hours. Try not to spritz as that will add time onto the cook. After your bark is set, a foil wrap will speed the cook up as well.

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        #4
        When does bark set I don't wrap often so what temp are you thinking

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          #5
          I usually wait until after the stall. But as you need to push this along, I'd wrap as soon as you like the exterior color. I put my butts in a foil pan with a little liquid (apple juice) and cover in foil. At this point you could even put it in the over to finish.
          Good luck!

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            #6
            And, after the stall & proper smoke there is always the oven & let er rip!

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              #7
              "You can crank up the heat if you are running behind. Butt can handle it. Butts are very forgiving so temp control is not crucial. The bark might get a bit dry, there might be a little more shrinkage than usual, it might be slightly more chewy, but it will still be delicious. If you kick the temp up to about 275°F(135°C), you can cut cooking time by 2 to 4 hours. If you use the Texas Crutch at about 150°F(65°C) you can cut another 2 hours or so off cooking time."--amazingribs.com

              The Texas Crutch: Wrap in Foil to Tenderize and Speed Cooking (amazingribs.com)
              The Perfect BBQ Pulled Pork Recipe, Especially For the Beginner (amazingribs.com)
              When To Wrap Pork Butt: A Gift To BBQ Lovers Everywhere - BBQ Host

              Hope this helps.
              Last edited by bbqLuv; May 29, 2022, 10:29 AM.

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                #8
                Cut the butt into smaller pieces or into strips as in country-style pork ribs. They will cook faster.

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