8# Butts are at 150 and it's now 19 hours until the meal. My cook was already way ahead of schedule but pushing the meal backl 4 hours is going to hard to deal with. What would be the best course of action:
1) Buy more butts and start over ($35 wasted dollars and push time)
2) Drop smoker temp back to 180 for at least 6 hours then take smoker up to 225 and finish wrap and put in cooler.
3) Keep on trucking until the butts hit 200 then drop smoker to 180 until 3 hours before meal and wrap and put in cooler.
4) Call the crew and tell them I got sick - they need to buy some Q