I am having a party tomorrow afternoon (yes - the day BEFORE the Superbowl) and will be serving pulled pork.
I've made pulled pork a couple times before and it came out beautifully. I have a UDS (not that it ultimately matters) and will be cooking in the 275-300* range (that's where my smoker is most happy). The problem is that this time I'm looking to serve the food early afternoon (2-3:00) instead of early evening (6:00), which leaves me with the age-old debate of how to cook it. Should I:
A) Start cooking at ~ midnight tonight with the idea that it should be done by noon-ish tomorrow (giving me an hour or two of slack/rest time) --or--
B) Start cooking at 5-6:00am, cook to 160*, foil and finish (which should get me done in close to the same time-frame)
My basket will hold ~20# of charcoal and I have an iGrill mini, so a 12-14 hour smoke isn't a problem.