So I have a BBQ tomorrow that we are doing at my house... Dinner is around 5-6 Oclock. I am cooking a 7.5# Boston Butt with the bone in it. The fat has been trimmed and it has been marinating in a brine since yesterday afternoon. I am figuring I will start it in the smoker for a few hours to get the smoke flavor going then finish it in the slow cooker.
With that being said I want to start it tonight at 8-9pm and run it until about 12am in the smoker (3-4 hours) and let it get the smoke flavor. Then I will put it in the slow cooker until its time to eat the next day (about 16-18 hours) so we are looking at a total cook time of over 20 hours due to timings... If its in the slow cooker it should be fine for a long period of time and not dry out?
Also, should I set the slow cooker on low or high?
Thanks for the advice!