Hey guys, so I picked up a 9lb bone in boston butt from my butcher. Washed it, trimmed it, rubbed it and its in the fridge awaiting to be pulled and chow'd on superbowl sunday with a group of us. Last time i smoked a shoulder like this, it took right around 12 hours to get to temp, and another hour or so of resting afterwards.
given that the game starts around 3:30 west coast time, what would you guys do to have the best preparation possible for this?
I'm trying to find out from some more experienced smokers how they handle time constraints such as this. It's tough for me to pull an all nighter now a days, but will do what i gotta do to feed the masses. Thanks guys, any and all advice will be appreciated