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HI ALL !!!


I'm new to smoking but I am quick learner> I am doing a Pork Butt tomorrow before work.

My Plan:


-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