Doing pulled pork for buddies coming into town this evening but may have gotten a little too eager to get things rolling. Last evening I put (2) 8lb butts to the smoke at 7:30 at 230°. During the night it looked like things were going too quickly and I thought I had knocked the temp down but I didn't.
Anyway, box temp is 220° now but the meat is at 160° and I know the stall is yet to come. Ideally I'd like to foil in the cooler around 2:30 or so, or wait until 4:30 (at airport in between). Planning to eat 7-ish. Can I lower temps to 200 for a couple of hours then bump back to 230 or ride it out and just foil in oven til chow time? Don't want to ruin my bark and don't think I want to foil in the cooler much past 6hrs.
Thanks for any advice!
oh - this is my first looong smoke with the AMZPS and it has worked like a champ!