HI ALL !!!
I'm new to smoking but I am quick learner> I am doing a Pork Butt tomorrow before work.
-Get up at 5:30AM and get the Butt out of the fridge. (letting it warm to Room temp)
-I want to have it in My Camp Chef by 6:45 at a temp of 225. (or high smoke on my Camp chef)
-I plan on wrapping it up in foil at 5PM when I arrive home. to let it finish to a internal temp of around 195-200F.
-then let it rest 45mins to an hour and pull.
-Any suggestions? will this plan work? oh and my pork butt is a 9LB+ Butt.
Thank you all in advance