Automatic Timer

Just my opinion but
I would be careful about setting up any meat on delay. The main reason is possible bacteria growth and what happens if the power goes off etc.
I would rethink this.

Qbert, thanks for your reply. I'm speaking of using this process in Minnesota during the winter. I could see the power going off and wrecking my start time...but then I'll just end up with a chunk of frozen pork! Not much bacteria growing out on the deck in sub zero.

I guess if it was subzero,and the cooker was subzero,and the butt was almost frozen,it could be done.

Why not just put it in the cooker, about 16 hrs before you want to eat,and turn it on?

That's what I normally do, but putting a pork butt in at 2 in morning, especially in the middle of winter, is not my favorite activity.

Tony,
There is a 4 hour window of the meat being at the danger zone of temps (45 - 140 F). You could put the meat in frozen and just let it go. No telling when its done - cause as we all know "Its done when its done".

The smoker is very well insulated, so outside temps wont affect it that much (unless you leave the door open prior to inserting the meat).

One thing about appliance timers you need to make sure it doesnt turn off after a 24 hour cycle as most clock based timers run by a motor will recycle the timing period.

Regards,
Preston

Put it in at bedtime,be sure the cooker is running at 200�.

Turn it up to 225�,when you get up and go outside.

If it is not finished 3 or 4 hrs before dining,kick it up all the way.

One practice and you should be fine.

I have one of those very old mechanical appliance timers (the kind with the push on/off tabs). I set it to start at 2:00am and have a brisket ready a lot earlier in the day, without getting out of bed at 2:00am. I also have a remote temp probe from Cabelas so I can check the temp right from bed when I wake up to see how far it's gotten.
Of course, I only do this in the winter when temps are low enough to permit and start with a cold cooker and meat. I usually use 35 degrees as my guideline.
My Cookshack (50) sits inside of a Rubbermaid Backyard Box and cooks inside there.
I just watch the weather and make sure I won't violate that temp guideline.