Pulled Pork Panic-The results!

Wanabe wrote:

I’m providing the pulled pork for our flying club lunch event this Friday and Saturday. The pork has been on for almost 16 hours now and it still at 155! I need it done in a couple hours, how high can I raise the temp to hurry the process up?

You people are the best, you saved my bacon or should I say pork. After wrapping my shoulders in foil and pushing the pit to 375, the pork finally hit over 190. I only had ½ hour until I had to serve lunch to 150 of my closest RC flying friends. The smallest one pulled fine but the next I had to slice the center. The remaining two pulled fine except for a tennis ball sized center, which I sliced and chopped up.

Today’s load is doing better. I started those 2 hours earlier and raised the temperature to 245. I should listen to AZRP as he told me to do this from the start. Sorry Randy.