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!!!
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Club Member
- Dec 2016
- 30
- Appleton, WI
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-Weber 22.5" Kettle w/ Slow n' Sear & Drip n' Griddle
-Maverick ET-732
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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Club Member
- Jul 2016
- 9356
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
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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"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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