I am in trouble

Unknown

I have to have a pork butt ready by 4 pm today - it is 9am west coast - went to sleep last night after following Elder Ward's rec on the fire - it went out some time last night. I have it back on with the internal temp of the butt at 125 deg. Should I cook the meat at a higher temp ( now at 200 deg)?? to have it ready sooner? Any rec would be greatly appreciated. Thank in advance to all you veterans.

JJ

NoviceEgger,
Kick that dome temp to 250*-275*. You'll be OK.

Unknown

JJ,
Thanks for the rapid response - I just went out and raised it to 275. Let me share with you a different rec that I received - see what you think. I was in Milwaukee at a party with one of the central features a pulled pork dish with a fabulous barbcue sauce ( vinegar based with OJ, tomato paste, and molasses) The pulled pork recipe was not smoked - it was an old Harlem family recipe - here it is:
6lbs of pork butt
1 quart vinegar
2 tbl dry mustard
1 tbl crushed red pepper
1/2 cup sugar
Place meat in large pot. Add vinegar, mustard, pepper , and sugar. Add water, if necessary, to cover meat. Cover and bring to boil. Reduce to medium heat and simmer until meat falls apart. Cooking time about 3 hours.
JJ, here's my question - what do you think about continuing to slow cook my pork in the BGE and then switching to the above method a couple of hours prior to my party? Do you think it would ruin the pork? Am I safer to just keep cooking at 275 deg and forego the vinegar boil?

Unknown

JJ,
Thanks for the rapid response - I just went out and raised it to 275. Let me share with you a different rec that I received - see what you think. I was in Milwaukee at a party with one of the central features a pulled pork dish with a fabulous barbcue sauce ( vinegar based with OJ, tomato paste, and molasses) The pulled pork recipe was not smoked - it was an old Harlem family recipe - here it is:
6lbs of pork butt
1 quart vinegar
2 tbl dry mustard
1 tbl crushed red pepper
1/2 cup sugar
Place meat in large pot. Add vinegar, mustard, pepper , and sugar. Add water, if necessary, to cover meat. Cover and bring to boil. Reduce to medium heat and simmer until meat falls apart. Cooking time about 3 hours.
JJ, here's my question - what do you think about continuing to slow cook my pork in the BGE and then switching to the above method a couple of hours prior to my party? Do you think it would ruin the pork? Am I safer to just keep cooking at 275 deg and forego the vinegar boil?

Mop

Novice Egger, lose the boil....the bbq will look after cooking the butt..[p]