I am going to attempt my first smoke this weekend for the super bowl on my new Master Forge vertical smoker. I have been searching around the forums for the last couple days and believe I have the gist of it, but looking for a little feedback on my plans.
I bought a 2-pack of Boston Butts, 18 lbs total.
Friday night or saturday morning I will rinse the meat, apply a rub, and wrap.
Assuming they are approximately 9 lbs a piece, and judging by the 1.5-2 hours per pound rule, this will be a 14 - 18 hour smoke. Does this sound about right? I'm looking to have these ready around kick-off (5:30 PM Sunday my time), which would put me starting at around 11:30 PM the night before. This is where it gets a little sketchy for me, i'm not sure if attempting an overnight smoke is the best idea for my first try at this, but I'd rather these be ready early and rest in a cooler than have me cooking during the game and hungry guests. Please comment on this, I need all the pointers/advice I can get!!
I will cook at a smoker temp of 225-240 degrees, until the internal meat temperature reaches 205 degrees. I then will wrap in foil/towels and allow to rest in a cooler for minimum of an hour. Then, I will pull the meat and apply a finishing sauce before serving.
Does this all sound pretty accurate? My main concern is trying to smoke over night, being my first official smoke ever (besides seasoning the smoker).
I bought a 2-pack of Boston Butts, 18 lbs total.
Friday night or saturday morning I will rinse the meat, apply a rub, and wrap.
Assuming they are approximately 9 lbs a piece, and judging by the 1.5-2 hours per pound rule, this will be a 14 - 18 hour smoke. Does this sound about right? I'm looking to have these ready around kick-off (5:30 PM Sunday my time), which would put me starting at around 11:30 PM the night before. This is where it gets a little sketchy for me, i'm not sure if attempting an overnight smoke is the best idea for my first try at this, but I'd rather these be ready early and rest in a cooler than have me cooking during the game and hungry guests. Please comment on this, I need all the pointers/advice I can get!!
I will cook at a smoker temp of 225-240 degrees, until the internal meat temperature reaches 205 degrees. I then will wrap in foil/towels and allow to rest in a cooler for minimum of an hour. Then, I will pull the meat and apply a finishing sauce before serving.
Does this all sound pretty accurate? My main concern is trying to smoke over night, being my first official smoke ever (besides seasoning the smoker).
