Temp at 130 F at 9:20pm; 5 hours in smoking pork shoulder; serving at 11:30am tomorrow; what to do?

[qwerty11]

Guys, I am about to go to bed in a bit. I have this shoulder on the GMG. My temps seem a little high at this point. Grill is set at 225F. Any tips on what I should do? The shoulder is 9 pounds.

 

[912smoker]

Do you have a remote thermo with an alarm ? I wouldn't sleep very good myself without one.
Maybe cut the heat down to 200 ?

 

[qwerty11]

Do you have a remote thermo with an alarm ? I wouldn't sleep very good myself without one.
Maybe cut the heat down to 200 ?

Yep, I sure do.

 

[Blue Ridge Smoker]

Better late than leather. I think 912 is right drop the temp.
Of course to me, eating anything over medium rare is like eating a shoe.

 

[SmokingUPnorth]

If it gets done early just wrap it with foil then towels and let it sit in a cooler. I’ve done that for around 3 hours I usually plan on doing it for at least 2. I usually recommend wrapping and letting butts rest anyway. But I’m sure the stall will eat up a couple hours around 160* especially if you don’t wrap it in foil for the stall. Keep us posted. Making any finishing sauce for it?

 

[TNJAKE]

Being at 130-150 IT after 4-5 hours is about spot on for a 9lb butt being smoked at 225. Probably take 10-11hr to reach an IT of 203. After it's finished and probe tender wrap it up in foil and put it in a cooler for a couple hours with towels to rest

 

[TNJAKE]

Better late than leather. I think 912 is right drop the temp.
Of course to me, eating anything over medium rare is like eating a shoe.

If you attempt to eat a pork butt medium rare you're almost definitely gonna get sick and have a very bad time

 

[912smoker]

Nope that would not have a good outcome.

 

[noboundaries]

Too late, but for next time, 130F at 5 hours at 225F is nothing to be worried about. If anything, it seemed a little low. Cold meat absorbs heat quickly in a 225F+ oven due to the thermodynamics of heat transfer. Then chemistry joins the dance. I do overnight butt smokes all the time. Back when I monitored cold meat progress, butts were usually over 150-160F at 5 hours. Then came the stall as chemistry joined the dance.

Update, please.