I have a 23lb pork shoulder, bone in, I am expecting 20lbs after some trimming of skin/fat. This will be the biggest I have smoked. I live in a small mountain town with bears and cannot consider leaving it smoking over night or even starting at 5am (that is way too tempting for a bear).
I want to serve Saturday night. This is what I am thinking:
Friday AM, put on grill on smoker until evening (could give 12 hours) place in pan cover and put in very low oven over night. My oven's lowest temp is 170f. Saturday AM back on smoker (in pan?) to finish. Will I need the last park of smoking? Or should I just plan to shred and reheat Saturday eve?
Any other suggestions on how to do this? Or perhaps I am way off on my smoking time (my smoker is a Traeger, which sits around 175-200 on smoke).