Tomorrow I am having all the family plus a few friends (approx. 20 people) over for my brother's birthday. I have two 7.5 lbs bone in Boston Butts that I am smoking and am assuming that I will need around 15 hours for my IT to hit the desired 205*F. My questions are: Should I consider an overnight smoke, and also, when smoking overnight with the WSM 18.5", how easy is it to set it up and have it run through the night? If I use the minion method will I need to add any fuel throughout the cooking process? Should I plan on waking up every few hours to check on it? I have a Maverick ET732 but have only used it twice and I'm not entirely sure on the programming and features of the unit.
The reason I am considering an overnight smoke is because of the assumed length of the cooking time and I want to make sure that the meat is done right around 6:30pm PST. Don't need unhappy/hungry guests waiting around for the main course. Also, is it wise to try and have it done a few hours before the planned time to let it rest wrapped in towels in a cooler or should I try to have it done about an hour before my target time?
If any of you can provide some insight/experience/expertise in this matter, or can steer me in the right direction it would be greatly appreciated.
Thank you in advance,
Edited by PigSmoke - 9/6/13 at 10:22am