I have around 20# of pork butts getting ready for a cookout this Saturday. 4 pm Serving Time. 2 Bone-In butts each around 9-10#. I've only done this much at once one other time and I had a hiccup and had to finish in the oven...after only about four hours in.
Planning on starting around midnight to get 12 hours in and then a couple hours wrapped before pulling. Using a MES30, Plan on 230-240 temp with smoke for first 4 hours. Have two iGrills to keep track of temp on the iPhone. Rub has been on since this morning and everything ready to go.
Any thoughts or tips on a hopefully seamless overnight smoke? 12 hours enough time? Hopefully?