ok sounds crazy i have a team rifle match on saturday and want to smoke to butts over night for pulled pork so everyone can eat after shooting the match. heres my idea
2 butts 8-9 lbs each bone in
inject them with some apple cider tonight and put a rub on top of them then let them sit in the fridg. until tomorrow
start butts @ 3 pm temp 220 let them cook all night until 5 am saturday morning then pull and place in a crockpot on warm at the range until about noon or 1pm .
does this sound feasable? is 220 a good temp or drop it down to 200
i cook 1 before for 15 hrs and it turned out great IT was 195 and im hoping to do it again but with 2 butts (25-30 shooters)