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[reubenray]

I have been tagged again to smoke these for the 4th of July.  I need to pull them around 3 PM to get them ready to shread/pull at 4 PM for eating at 5 PM.  I am debating on putting them on around 9PM the night before at around 180 degrees and then jumping up the temperature early the next morning.  I figured this would take 13 to 14 hours.  The other option would be to get up around midnight and put them on at 225 degrees.

[Bentley]

Your early start plan is the way to go. 9 to 9 and then turn them to 300°, get some great bark and be done with it by 1pm...

[Bar-B-Lew]

I usually go by 75 minutes per # based on the largest cut as my rule of thumb but that usually includes wrapping in foil at 160° and the full cook at 275°.  I also do not leave time for FTC as I put in pan and pull immediately.

[SmokinHandyman]

Your early start plan is the way to go. 9 to 9 and then turn them to 300°, get some great bark and be done with it by 1pm...

Yep

[Trooper]

Concentrate on getting it thoroughly done well ahead of meal time. It can be wrapped and hold for a considerable time

[reubenray]

Concentrate on getting it thoroughly done well ahead of meal time. It can be wrapped and hold for a considerable time

That is my main goal.  Last year they were done around 8:30 AM for eating at Noon.   They were still hot when it was pulling time about 11 AM.  I may still foil them just to get some au jus toward the end.

[Chris__M]

Many will consider it sacrilege, but I still prefer cooking pulled pork entirely the day before, and then simply reheat an hour or so before its time to eat - either in a conventional oven, or in a pan on the grill.

It cuts out all of the worry about whether it will be ready at the right time, and I've always thought the taste improves greatly by sitting in the fridge overnight.

[Bentley]

Yeah, that works too!  Kind of like spaghetti for me, always better the 2nd day!

[Chris__M]

More recently, I have been invited to a couple of gatherings by friends with basic grilling equipment - a Weber kettle, or most recently my own ceramic grill, now on permanent loan to a friend - and they have asked if I would like to bring my GMG DC with me, to use as a second grill; as they know it is portable.

However, I've taken to simply bringing a couple of pork shoulders, already cooked, pulled and sauced, which they just heat up in their oven. They then cook the regular fare - sausages, burgers, chicken, kebabs - to order, while the reheated pork is there for people to graze on in the meantime.

Works for me - a lot less hassle than breaking down the DC just for an afternoon - and seems to work for my friends too!

[reubenray]

Doing the day before sounds good, but I want get the butts until this morning.

I am still thinking in my mind about the time difference it takes to do these at 180 vs 225 which the 1 1/2 per pound is based on.  I am assuming I would get more smoke at 180 and hopefully even more juicy.

[reubenray]

I ended up having to do three of the five butts.  They went on last night at 9:20PM at 180 degrees.    I woke up at 1:30 AM just to check and of course I could not go back to sleep.  At around 5:30AM I bumped the temperature to 225 degrees.  Between 10 and 11 they all went into the foil and I put them in the Copperhead 5 being I had to put the other two in there also. 

I removed the two that someone else smoked around 1 PM.  I wrapped them with a towel in addition to the foil.  These were done in an electric Masterbuilt smoker and they had no bark.  They may well as been done in an oven.

About a hour  from the three I was doing  being done the storm of all storms hit.  I hung in there as long as I could until the wind was blowing my canopy over.  They are in the oven now to finish.

I am hoping I did not mess up my Copperhead being I just unplugged it.  I did not like standing in water getting the butts out with the electic connections also in the water.

Edit: I did the overnight smoking on my GMG DB being I did not have enough trust in the Copperhead to leave it unattended.  It was a good thing that I did.  About three hours into the cooking on the Copperhead it goes nuts again twice.  The temperature would drop and then it would flare up.  I was lucky again that the butts was wrapped in foil.