Best Way to Speed Up a 12lb Picnic?

[Adam E]

Hi all.

My wife just came home with a 12lb. shoulder and I'm not really looking forward to waking up at 2 am to get the thing started.

I know that there's a high heat method for brisket, but I can't find a reference for pork shoulders. Is there an article you could point me to or advice you could give?

I haven't used my Weber as much as I'd like to this year, but I just got a new ThermPro wireless thermometer and I can't wait to try it. My pork has telemetry!!!

Thanks.

 

[timothy]

It's basically the same thing. I like to milk the start and let it slowly go to 300 about 2 - 3 hrs,
when the color looks good I foil and ramp up the temps to 325.
when it feels soft with a gloved hand, i'll unwrap it for a few to cut down on carryover heat.
plop it in a oven or cooler for at least a 1 hour rest.
I usually get them done in 8 hrs tops.

 

[Tony-Chicago]

Yep. 5 hours is easily doable too. Even in a countertop oven (turkey roaster) it works. Up temp after you wrap. Use oven if you have to.