Pork Shoulder

g8golfer

Put #8 pork butt on about 10:30 am this morning. Running about 275-300 temp right now. If I wanted it to get done a little quicker would it be ok to bump the temp to 350-400? I hear ppl talk about doing it turbo style but have never attempted. 

DoubleEgger

That's a bit high imo. I would not go over 350. I'd suggest wrapping as that'll speed things up without drying out the shoulder. 

g8golfer

Aluminum foil? @DoubleEgger

DoubleEgger

Yes sir. What temp is the meat now? Wrapping usually is done when the temp is 160 or the bark is set to your liking. 

g8golfer

145-150 right now. When it gets to 160 I will wrap it up. 

lousubcap

Another thing to consider with the turbo/high-temp cook is the sugar content of your rub.  It will burn once you clear around 350*F for future reference.  

g8golfer

@lousubcap thanks didn’t know that