I'm going to smoke a 8.65 lb Boston Butt for tomorrow's big game. Based upon the weight and other factors such as, I want it to be ready by 5:00 P.M., I plan on putting the meat into my MES at 1:00 A.M.
i know it typically adds hours to the cookign time when you attempt to cook cold meat. I'm heading out to a small party tonight at around 10:00. Would it be safe to leave the Boston Butt on the counter top (wrapped in a Glad bag) for 3 or 4 hours before putting it in the smoker?
My thought process is, by sitting out for a few hours, the meat will be at room temperature and will cook evenly. By the way, the room temperature in my house is 68 degrees.