Question for my first pulled pork cook Monday

[Smoking77]

Hey, everyone. Question: I just wrapped my pork. I was cooking at 145 degrees but I need to serve in two hours, at I'm still at 175 internal temp. Since I'm foiled, can I up the temp to 185-300 to get this done quicker. I still would like to hold it for one hour when it hits probe-tenderness. Thanks!

[PJBowmaster]

Smoking77 Looks like we left you stranded out here without an answer. Sorry about that! I assume your Pit temp was 245 not 145? My answer would have been yes. If the meat is wrapped you can push the temp up to 300 no problem to get er done. As many have stated Pork Butt is very forgiving! I'm guessing you didn't have time to cambro though...

[Smoking77]

Smoking77 Looks like we left you stranded out here without an answer. Sorry about that! I assume your Pit temp was 245 not 145? My answer would have been yes. If the meat is wrapped you can push the temp up to 300 no problem to get er done. As many have stated Pork Butt is very forgiving! I'm guessing you didn't have time to cambro though...

PJBowmaster No worries! Yes, I did mean 245. I ended up pushing the temp to 300, and it turned out great! I didn't have time to cambro though, so I'm looking forward to trying again when I can hold it for a few hours. Thanks to everyone for all the advice and knowledge. This site has really improved my cooking game, and I'm only at the beginning. I can't believe that six months ago I was checking my steak's doneness by doing the palm test!

[PJBowmaster]

Looks great!!!

[Smoking77]

Thanks!

[Mr. Bones]

Looks like it came out great!!!
So glad it all worked out for ya'!
Good Job!

[Smoking77]

Thank you, kindly!

[Mr. Bones]

Anytime, Smoking77 !
That's jus' how it works, leastwise, 'round these parts!

[HorseDoctor]

Looks smoked and pulled... mission complete! Congrats!

[Smoking77]

Thanks!

[HawkerXP]

Looks great! You know you've got it when the bark starts splitting.

[Smoking77]

Yes, thank you. The bark was de-licious!