Okay guys. I've read threads, done the searches etc. I'm doing a pork butt for a family gathering this Sunday at lunchtime. I've read threads about stalling, the 40°-140°/four hour danger zone, foiling to "speed up" etc. Having never done a butt I have a fear of it being lunchtime Sunday and I'm looking at a thermometer and IT stalled at 150° with a house full of people.
So I'm thinking, should I put it on the night before and leave it to slow cook all night? Then foil in the morning, wrap in towels and put it in a cooler? What about if it stalls too long in the danger zone, I wouldn't know it if I'm sawing ZZZ's. Then maybe I should put it on at 5:00 AM, at a higher temperature and hope by 1:00 it will be done? What temp should that be? I believe the upper limit for the MEC is around 270°.
It's only about a 6.5 lb. butt, not very large, and we're doing pulled pork BBQ.
Anybody want to give me some advice to ease my fears? Maybe I'm overthinking this.