Hi all. My wife and I are having a family gathering at our place tomorrow and I am going to be making some pulled pork. I have two boneless pork butts that weigh a combined 9.25 lbs. I knew going into this adventure that I wouldn't be able to smoke these for the entire cooking time. At the best practice of 1.5 hours/lbs., I'd have to pull an all-nighter to do that (not that I am opposed to such an endeavor, but some logistical issues are standing in the way of that right now). So I am looking for some advice on how to do a partial smoke/partial oven preparation.
Here's the deal:
We're looking to serve the pork at 4:00 PM. I'd like one hour of rest time, so it's all got to be cooked by 3:00 PM. I will be available to start this endeavor at 5:00 AM. By the time I get the coals lit, and the smoker hot, I assume it'll be about 6:00 AM. So that gives me nine solid hours to cook these bad boys. I have a weber smokey moutain cooker, 18.5."
My initial thought is to leave in the smoker for four hours at 250 degrees and then get them in the oven for five hours at 275 degrees.
What do you recommend?
Also, I have never smoked two pieces at once in my smoker. I would assume putting one butt on the top rack and one on the bottom, and then rotating them half way through would be a good idea. Any thoughts on this?
I'm still a rookie with all this stuff, so go easy on me, ha ha.
Thanks in advance!