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11 lb pork shoulder. Need it ready to serve at noon. Suggestions?

Zick
Zick Posts: 193
edited July 2019 in EggHead Forum
I have my 11 lb. Pork shoulder on since 7:30 pm Last night.  At mostly 250 degrees.  It was 146-150 degrees a moment ago.  Will it be ready in 2.5 to 3 hours or do I need to raise the temp or turbo it.  Thanks for any input!!!
When was the last time you did something for the first time? - Zick Boulder, CO
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Comments

  • caliking
    caliking Posts: 19,136
    Bump the temp up to 375F. FTC when it's done. Pull with forks/hands/claws etc just before serving. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Zick
    Zick Posts: 193
    caliking said:
    Bump the temp up to 375F. FTC when it's done. Pull with forks/hands/claws etc just before serving. 
    Thank you.  How long until you think it will take at this point?  You don’t think I need to foil it?
    When was the last time you did something for the first time? - Zick Boulder, CO
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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,465
    If you are happy with the bark, you can foil it and that will help you get to temp quicker.  I have done that in the past.  Esp on turbos.  

    Midland, TX XLBGE
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  • fishlessman
    fishlessman Posts: 33,793
    i would foil it and do what caliking says, it wont hurt it. i might even go hotter, you need to get moving
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 33,793
    on a different note, if you can get it to 185ish and its not pullable by noon, it will still be fine chopped
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Carolina Q
    Carolina Q Posts: 14,831
    fishlessman said:
    on a different note, if you can get it to 185ish and its not pullable by noon, it will still be fine chopped
    Or, cut it into chunks and throw them into your stand mixer... pay attention, it happens quickly.
    https://www.youtube.com/watch?v=dEX5coddlUs

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • fishlessman
    fishlessman Posts: 33,793
    Carolina Q said:
    fishlessman said:
    on a different note, if you can get it to 185ish and its not pullable by noon, it will still be fine chopped
    Or, cut it into chunks and throw them into your stand mixer... pay attention, it happens quickly.
    https://www.youtube.com/watch?v=dEX5coddlUs
    that almost looks ground =)  theres a place up here that has some type of multiblade slicer and cuts it up like a deck of cards 1/8 thick, actually isnt bad just different
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited July 2019
    fishlessman said:
    Carolina Q said:
    fishlessman said:
    on a different note, if you can get it to 185ish and its not pullable by noon, it will still be fine chopped
    Or, cut it into chunks and throw them into your stand mixer... pay attention, it happens quickly.
    that almost looks ground =)  theres a place up here that has some type of multiblade slicer and cuts it up like a deck of cards 1/8 thick, actually isnt bad just different
    I did it with pork loin (or tenderloin, I forget)...

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • nolaegghead
    nolaegghead Posts: 42,109
    fishlessman said:
    Carolina Q said:
    fishlessman said:
    on a different note, if you can get it to 185ish and its not pullable by noon, it will still be fine chopped
    Or, cut it into chunks and throw them into your stand mixer... pay attention, it happens quickly.
    https://www.youtube.com/watch?v=dEX5coddlUs
    that almost looks ground =)  theres a place up here that has some type of multiblade slicer and cuts it up like a deck of cards 1/8 thick, actually isnt bad just different
    I never thought about dried pork butt powder before until now.
    ______________________________________________
    I love lamp..
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  • Legume
    Legume Posts: 15,579
    That would be great with some meat glue and a jello mold.  Forget tofurkey, make a pigurkey
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