I have a Lang 36 standard patio, I'm firing it up this weekend for a party, I was going to to do 4 X 7LB butts for pulled pork sammies.
I've done pork butt a dozen times before and this is only the 3rd time on this rig. My problem is that I don't give myself enough time, and I am not keeping a good log/record.
That is changing on starting now and on forward.
I've read a lot of the posts threads and guides on it and I have the mechanics/ theory behind it sound and I know what I'm doing in terms of rub, injections, ect. I will for sure be foiling it at 160F, and then taking it to 203F. I'm shooting for a smoker temp of 225 ( I might throw some other things on there too)
I just wanted someone to look at my time table and make sure that I have it dialed right so I don't run behind the day of.
So We want to eat at 5:30
I'm figuring on 1.5 hrs per lb to get the timetable going obviously the individual butts and their internal temperatures will be the deciding factor to pull them off the lang.
So 7lbs X 1.5hrs/lbs gives me 10.5 hrs so call it 11hrs I should plan on them cooking smoking for.
I need 1hr to get the smoker going, and one hour for the butts to rest and 30 minutes to shred it.
So that is a total of 13.5 hours, if I through in an extra hour for fudge factor that is a total of 14.5 hours.
Which means I would start at 3AM.
Am I planning accordingly/ properly? I figure the worst case scenario is that I am done in 10 hours and the meat sits in a cambro or a warming oven for a few hours.