Overnight smoke temp question

I think that it would take 17hrs to cook that PB on my smokette 020 at 225*.

I think at 200* and turning up to 235* it won't be done until after lunch time.

That's a lot of thinking for me though!

What would I do?...I'd start it the night before on 225* and turn it up to 250* the next morning, if it's done a little early all the better.

If you get to 9:30am and are running behind schedule, you can double foil with heavy duty foil and put it back in at 260* to make up time, don't think this will be necessary though.

Yep, what cal said. I usually throw mine on around 11pm. If it's for dinner, it's 180 to start then crank up to 235 in the morning. If for lunch I'll go 235 all the way through. Since you're on a schedule, I'd crank it up to 250 in the morning like Cal said. You can easily hold it wrapped in foil for a good 4 hours and it will still be piping hot.

Good advise. I think I'll start it at 7pm around 235 and crank up in the AM if necessary. I really appreciate the guidance.

What the experienced cooks above are saying is experience will teach you how to make the cooker work for you,rather than you working for it.

Butts are the most forgiving of anything we cook and a good place to practice.

Take good notes each time,as Smokin'Okie teachs,and it becomes pretty simple.

I put a 9.5 lb boneless BB in my cold 025 set at 225 at 10:45pm the night before last. It went to apx 4:00 pm last night. My husband took it out at 190 and put it on the cutting board and covered it with double foil until I got home. It sat for about 1 hour and it was still too hot to touch in the middle. Pulled like a dream with almost no waste or fat left. It all melted away, leaving a very moist product, one of my best and I didn't even need to add Smokins finishing/basting sauce. So, that took apx. 17 hours. Something to go by. Good luck and enjoy your lunch.

Vicki

Just did 50 pounds of boneless PB. Started at 4pm last night 225 degrees. At 4am I had temps from 174 to 183 in all 8 PB's. I turned it up to 250. I let it go until 6am and pulled all PB's with temps ranging from 185 to 199. I FTC'd at 6:30am. We started pulling them at 11:00am and they were too hot to pull by hand. Just finished eating them 5 minutes ago. Everyone loved it. They were pretty good. I still got to find a way to get more rub/flavor throughout the meat. I think I am going to try injection...anyways, hoped some of this info helps. You can FTC for 4-6 hours. Just tripple wrap in HD aluminum foil and then wrap in a towel or two. You will be amazed how long it will hold.

quote:

Originally posted by Parefan:
I still got to find a way to get more rub/flavor throughout the meat

Flavor can be added by a short foil period with a few oz's of flavorful juices/marinades.

If I set my smoker at 225 do I have to worry about getting to 140 internal within 4 hours?

No, you are cooking a whole muscle.

You can also add flavor by adding Smokin's Finishing Sauce or such after you pull the pork.

Yeah Pags, I do that at home. Trying to be sensitive to a crowd of 100 that may not like vinegar or red pepper. Maybe I could switch it up using some of the rub in the vinegar?

Trying not to get off topic.

Dont know if you have ever used Smokins pulled pork baste and serving sauce, but it only has 4 tablespoons of vinegar to the 4 cups of apple juice and only 1 tsp cayenne (I have used paprika as mention instead.) The sauce gets soaked up and makes it perfect if needed. My kids love it. I fed it to a crowd and had no problems.

Yeah. You're not going to notice the vinegar in the Finishing Sauce. It stands out in his vinegar based sauce. Could also cut back some of the red pepper flakes.

My smoke was a success. I put my butt on the cold smoker at 7pm and set the temp to 230.

7:00 PM - Meat temp 45F
10:00 PM - Meat temp 143F
1:00 AM - Meat temp 165F
2:30 AM - Meat temp 169F
6:30 AM - Meat temp 183F
7:30 AM - Meat temp 189F
9:15 AM - Meat temp 196F - Pulled from smoker and FTC
12:30 PM - Pulled and served

The pork was very tender. Almost all the fat rendered and I barely had any waste. The bark and flavor were spot on.

Thanks for all the advise!

Wow, that's great. I can't believe I had almost the exact results. I didn't even need the finishing sauce this time...