Two Questions - Pork Butt & Hot Smoked Salmon

[CO_Smoker]

Newbie smoker from Colorado.  Have two questions  please:

1. Want to serve pulled pork for a 6:00 pm dinner.  Will smoke one 8 - 9 lb bone-in shoulder.  How do others coordinate this?  Cook overnight and FTC until ready to serve or start real early in morning?

2. Has anyone tried the Teryaki Salmon Fingers recipe on the Bradley site?  Brought 12 pounds of silver salmon back from Alaska but don't have time to smoke properly per the recipes I've read on this site.  The Bradley recipe cooks in 1.5 - 2 hours, would work well for this dinner party.  Will save most of the salmon to do properly when I have more time.  Any experience/opinions or other recommendations for a quick salmon smoke?

Thanks in advance.

BTW - smoked 2 large onions and a couple of sweet peppers with my first pork shoulder and added to the pork when done.  Best pulled pork I've ever made and I don't even know what I'm doing yet!  Think I'm going to like this BOS.   :)

[Tiny Tim]

Welcome CO.

I'll take a shot at the first question.  I'd go overnight with it and use FTC to help rather than stress over starting it early in the morning and hoping it got done.  I run 200* and cook the butt to an IT of 175*.

I'll even actually be doing this myself this weekend with a 7.5ish pound butt.

[FLBentRider]

W E L C O M E  to the Forum CO_Smoker!

I would start the pork the night before. I use 4 hours of smoke, usually Hickory. Then leave in the smoker or foil boat into a 200F oven for an IT of 190. I used to take them to the lower temps, but the pork I get turns out better at 190.

FTC until serving time.

I've not tried that Salmon recipe.

[Wildcat]

I also smoke/cook at 200.  I would allow 24 hours.  If it is done prior to that, you should be able to FTC for at least 4 to 6 hours.

[Habanero Smoker]

Welcome to the forum.

I have to agree with TT. If you use a cabinet temperature of 200°F; taking them to an internal temperature of 175°F gives you great results. Just make sure you trim the surface fat to 1/8" to 1/4".

[Tenpoint5]

IMHO you have to figure about 1.5 hours per pound at 225. When I make pulled pork I throw the smoke at the butt until IT of 145 then double wrap in foil with an optional splash of apple juice. Then run the IT up to 208ish, an hour rest on the counter on a towel still wrapped. Then 20mins with the foil slit open to release steam and get the juices reabsorbed. Fully open and pluck out the bone meat should fall apart without much Pulling involved then pour the remaining juices over the top and mix in and enjoy.

[CO_Smoker]

Thanks to all for the replies.  Guess it goes on Friday night.  Will update again with results on Sunday