Yah I am going to start at 8PM tonight > 8 am is 12 hours of cook time.
Then I need to work some fronteir medicine as I have to physically move the smoker from one location to another (home > work). My plan is to pull out the meat and put into foil / towel lined cooler, pull out the hot coals from the smoker and put them into my weber kettle to extinguish.
I will put the smoker pieces onto a couple blankets on the bed of my pickup truck and drive about 3 minutes to work... then put everything back together and re-lite the fire. I think the whole process will take about 30 minutes and might add 1 hour to the cooking time...
8PM > 8AM = 12 hours @ 225
8AM take off meat and store in cooler, bring temp down + move smoker and meat to office
8:30 relight smoker
9:00 put meat back on smoker
9:00-3:00 6 hours cooking time brings me to 18 hours cooking time... whenever it hits 180 I will crutch it and whenever it hits 190 I will pull it off and let it sit in the cooler until 5:00.
Alternatively we have a gas grill @ the office... I could leave it smoking at home until it hits 180 (maybe 11am which would be 15 hours on the smoker) then leave the smoker at home and take only the meat to the office in foil on the gas grill to finish off (the crutch) and keep in a hot cooler until 5.
What do you think is the best way to go?