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I usually set the meat out on the counter while i prep the smoker, temp gauge and such. Usually takes me about 30mins. Enough to get some chill off the meat. I just picked up 18.76lbs of pork butt from Sam's Club Friday after work. Couldn't pass up $1.98/lb. Started the two about 7:30am and took it off about 5:45pm to sit in the cooler for 45mins or so before tearing into. I couldn't wait for the super bowl. I have to say this also. A lot said about 40-60% lost in cooking on pork. Post cook that 18.76lbs rendered 15.5lbs of shredded pork. Nowhere near 40% loss. Happy Porkin'!
Hope you don't mind me posting a pic or so on your thread, just thought I would share that I got my WSM fired up at about 12:15am, meat went on just before 1:00am
predicting snow all night and early morning, maybe as much as 3 inches (although I doubt we will get that much). So I pulled the old 10X10 tarp out for a cover
here it is smoking away. I need to head to bed soon though.
ps my wife does think I am officially bat crazy, but oh well.