Got the call yesterday from my sister that she wants pulled pork for family party friday afternoon. I was going to cook 2 8lbs today, but I took the kids to the drive inn last night until 2 (Brave and Avengers, if you wanted to know. Both really good). I was planning on cooking today, but I did not prep the butts last night. I am thinking of smoking them plain and mixing rub in after pulling. I figure that the flavors would soak into the meat. Only problem is, my boy has a basesball game later on towards the time when the meat may be finishing up and I don't want to take the chance of a temp spike while I am not home.
The other option is to put them on around 9 tonight and do an overnighter (I have never done that before). I usually cook the around 230 degrees. No real question here, I guess I am just complaing because my uncle is coming into town and he was a chef and culinary instructor for 40 years, so I want to get his opion on my final product. I only see him every 2-3 years. I cook on my weber SM, so I am comfortable letting it go without checking it.