Any suggestions on temp and timeframe?
Edited by Pkyankfan - 3/9/16 at 6:25am
I'd start it around 5:00 PM Fri. & let it go all night. A good time estimate @ 225 is 2 hours per pound. That would include the rest time. If it gets done early just foil it & put it in a dry cooler with towels wrapped around it, and it will stay hot for 5-6 hours. If it looks like it's not going to be done in time then foil it & put it back on the smoker. It will cook faster in foil.
Don't forget the finishing sauce!
If you haven't tried Chef Jimmy J's, it's killer.