I was thinking of throwing them in around midnight at 220° so they be done around noon is that to early.
Edited by zzrguy - 1/16/16 at 6:52pm
Started 2 Boston butt, (+/-) 8.5 lbs each, @ 225 degrees, around 11:30 PM EST last night. A couple of hours ago wrapped them in foil and put them in the oven at 275. Right now they are at 199 and 194. Waiting for them to get to 205 so that I can wrap and go to bed. Each of them stalled for over 10 hours, to get from around 155 to 165.
Only thing I forgot to do is add some liquid during foiling, am hoping it doesn't dry the meat. It's been close to 27 hours, it has never taken this long. Hopefully everything would come out OK at the end.
They usually get to the 160-170 degree range rather quickly, then they tend to slow down, even stall & will stay there for quite a while. Trying to time these so there done at a specific time is sometimes very frustrating. I always give myself more time than I think I need, because you can always wrap them in foil & put in a dry cooler with towels or a blanket & they will stay hot for hours. Good luck!