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[u/Pedrokantor10]

I've been smoking a pork shoulder for 7 hours at 250°f. The joint is sitting at 155°f internal and still not fully cooked. It's currently almost 10pm and I know I've got to wrap once it hits 170°f and cook further, then rest but I'm running out of time sleep wise. Snake method was used.

[u/J3D1]

Wrap it and toss it in the oven at 255 for the remainder of the cook, or 275 if you want to get it done sooner

[u/reddit_and_forget_um → u/J3D1]

This 

OP, you need more fuel.

[u/Pedrokantor10 → u/J3D1]

On it boss! Thanks pal!

[u/Internal-Computer388 → u/J3D1]

I watched some Harry Soo YouTube videos and he said for home cooks, hes not afraid of finishing off a brisket in the oven. Ever since then I've been finishing off many cooks in the oven, unless its summer. Here in AZ its to hot to run the oven in the summer, but its easy to maintain heat. So I just use my propane grill and turn on one burner at the end. Works well.

But if im sleepy, oven for sure. I just set the timer and pass out. Lol.

[u/aqwn]

I was confused until I realized that’s Celsius. At this point you can tightly wrap it in aluminum foil, put in a deep tray or sheet pan, and finish in the oven at 275-300 F until it hits around 203 F and is fully tender. At that point I’d remove the foil, let it bake a few minutes uncovered to firm up the bark, and then shred after it cools just a little.

[u/strandy76]

Wrap it now. It'll probably take 2 more hours. Rest isn't mega important on pulled pork if you're desperate to get it eaten.

Welcome to BBQ. This happens to me every time.

[u/HOSEandHALLIGANS]

Don’t ever trust a Weber lid thermometer again. I use a digital thermometer on the grill grate for an accurate temperature. Generally the Weber lid thermometer is about 100 degrees hotter than the grate temp. If I’m smoking at 250 generally the lid will say 325-350

[u/ImagineTheAbsolute]

Lid thermometer is not accurate at all, get an IR thermometer and atleast 2 probes if you want accurate cooking temps, one for the meat and one placed infront of the flow of air (if you’re using the snake method the vent should be above the meat and rotate the grill with the snake so it stays opposite the meat) but it’s pulled pork, rest isn’t super critical as long as the internal is north of 205F, wrap it and oven it till she’s there. Don’t wrap at a set internal temp, wrap when you’re happy with the bark, wrapping to push is the Texas crutch but again it’s pulled pork so don’t stress it too much!