5.5 pound pork butt question..

[squirtthecat]

I'm doing a turkey roast tomorrow, but I told a coworker I would do a 5+ pound butt for him for pulled-pork. (he hauled that Suncast storage unit all the way down to my house the other day)

Would it be reasonable to put it in the 200 degree BS later the night before (Saturday night), and let it roll all night?  I'm going to take it to IT of ~190, then FTC.

This way, if it takes forever, I'm not up late Sunday night futzing with it.

It's supposed to be 95+ degrees here all weekend, so the Bradley heater shouldn't have to work too hard..   

Oh, I'm going to use the CYM + Famous Dave's rib rub on it.  Sounds like a nice, safe combination.  Super Smokers 'Championship' BBQ sauce on the side.   He should have a nice lunch on Monday! (other office mates will be jealous)


Thanks!!

[KyNola]

Sounds like a plan but if you want to be sure you're not futzing with it Sunday night, I would start it Saturday afternoon if you're going to go at a 200 degree heat.  If it is done when you wake up, you can always FTC it until you deliver it.  One VERY important thing to remember is to refill the water pan about every 4 hours and absolutely before you go to bed Saturday night.  Otherwise you can wake up to a burned up OBS and a melted Suncast shed. (Just ask WTS!)  For the overnight cook, you might consider getting one of those larger disposable tin foil type roasting pan and use that in the bottom full of water instead of the small water bowl to help prevent the possibility of a grease fire even more.  We have had some of the other members totally destroy their Bradleys because the water pan went dry and drippings catch fire.

Have fun, you're going to drive your neighbors nuts with the good smells coming out of your smoker all night! :)

KyNola

[OU812]

I do butt and brisket over night every time i do it

Start at 6:00 PM, cabnet temp 220, smoke 4 hr, dump water pan, refill with HOT water, put a foil pan with some HOT liquid (a can of beer) on the rack below the product to catch the drippings (save the drippings they make great stock and gravy) and go to bed

Im doing a turkey breast this weekend also

[squirtthecat]

Thanks!  I was going to ask the other day "why keep the water disk full".  Now I understand.

I do have some huge foil pans that should fit easily under the puck burner. I can trim one to fit if necessary.

I have a 9x9 pan I use now (inside of a lodge skillet) for my water source, but I'd rather be safe then sorry.

[squirtthecat]

I do butt and brisket over night every time i do it

Start at 6:00 PM, cabnet temp 220, smoke 4 hr, dump water pan, refill with HOT water, put a foil pan with some HOT liquid (a can of beer) on the rack below the product to catch the drippings (save the drippings they make great stock and gravy) and go to bed

Im doing a turkey breast this weekend also

Sounds like a great idea.  Thanks all!

[FLBentRider]

I do mine overnight - I change the water bowl every 4 hours.

And I will sometimes pull them after the smoke and put them in the house oven.

[OU812]

Almost forgot when you do the all nighter and if you have the digital you will have to reset the cook timer b4 you go to bed it shuts off after 9 hr 40 min

[squirtthecat]

Thanks, I have the OBS.