Planning to start at 11 the night before to eat at 4 the next day. Is this about right. When should I foil ?
I'm really impressed so far with this Kamado style smoker so far.
At 225°-250°F, I and many here plan on 2 hours per pound plus a 2 hour pad to cover the unexpected. If done early wrap in foil and towels and rest up to 5 hours in a small cooler. Most foil around 160-170°F, about 6-7 hours in depending on the meat. You can wrap in foil, plain or with your fav liquid or place the meat in a pan like a Dutch Oven, with liquid. There is no reason you can't move the foiled/panned meat to your oven. At 300-325, that Butt will finish in a lot less time than sitting in the smoker...Your choice...JJ
In a properly sealed Akorn , you should easily be able to do that on one load of lump. (I've gone 20 hours on a BGE Large which is the same size, the secret to the Akorn is just making sure you are sealed up correctly)
Below 250 you are looking at 2 hours per pound, remember to set up for indirect!