New owner Questions

[DevynsDad]

I have a 8 pound  pork butt(bone-in), will i be able to start this project at 7am tomorrow and be done for dinner time?

Oh, i have the Original Brad.

[KyNola]

Dad,
Welcome to the forum.  My personal opinion is probably not. Put 4 hours of smoke in the Bradley and transfer to your house oven to control the heat better but the time may be too short.  Wish I had better info for you but  in my opinion 12 hours is pushing it for a pork butt at 190 degrees.

Some of the more learned folks will be along to give you better info than me.

KyNola

[Tenpoint5]

I dont see pulled pork in your dinner plans for tomorrow night either if your starting at 7am

[Smokin Soon]

Welcome to the forum DevynsDad, You will learn quite a bit here. I have to agree with Kynola here. If you are in a cold climate, cook times are longer. If you want to be sure, get up at 5 am [yikes  ???]
Give that baby at least 4 hours of smoke, transfer to oven to finish, pull at the desired IT, then FTC until dinnertime. In warm weather an 8 pounder takes me 12 hours.

[DevynsDad]

Ok, well it's 9:36pm here, and i have decided to put the butt on tonight at 190-215, with  minimal smoke, and check it in 4 hours, them let it cook till its done.

Any objections? If it is not done in time i will make it done by means of oven or bbq.

[Gizmo]

Pork is very flexible.  After the smoke, if you need to finish faster, you can put the butt into a foil boat with a little liquid and a foil lid, then into the oven at 350 or so and still have great results in a few hours.  You will still be cooking to an internal temp (180 - 190 deg or so).