Hi all - I've been a lurker for awhile and finally have a question. This Sat is my 10th or so annual roast, I started off doing full pigs and now do Boston Butts in a smoker. In the past I've either stayed up all night or gotten up at 3 or so to start the process. I just don't have it in me this year, so I'm going to smoke for a few hours, up to about 165, and then move to the oven and let them cook. My question is this. I have 4 9lb butts that I want to serve at about 5, so I want them in the cooler wrapped no later than 4. I'd like to smoke them the night before, but I don't know if I should:
A - smoke them to 165, fridge them overnight, and then stick them in the oven early the next day to cook
B - smoke them to 165, stick them in the oven overnight until they hit 210 the next day. With this scenerio, which I like better, I just don't know what do if they are done too early. For instance, if I smoke from 8 - 12 the night before, so they end up in the oven at say 12, then in theory they should be done at 8 AM, way too early for the party. If I keep the oven at say 225 or so overnight, and then back it down to 175 or so when the meat hits 210, how long can I keep it there before I start drying out?
Which plan make more sense, or am I way off base? Anybody have any other ideas for me?
Thanks in advance for the help!