Timing out a pork shoulder

[ncheek16]

I've got an 8 pound pork shoulder rubbed and wrapped up in the fridge for tomorrow's night fight. I work from 3 -11 pm.. I want the meat ready to pull around 7 or 8 pm the next day before the fight.. when would you go about putting it on? I know the rule of thumb is typically 1.5 hrs per pound. So 12 hours.. but mine have varied in the past (this is my 3rd shoulder ). I struggle with timing out things.

 

[jbellard]

Depending on what type of smoker you have, I would put it on when you get home and let it go. When it's done put it in oven on 170, cover with foil in a pan and it will be great when you need it tomorrow night

 

[ncheek16]

I'm thinking that's what I'm going to do. I've done all nighters on it before , the last time it was in the 40s at night. My walls are thin on the smoker unfortunately, but I'll be upgrading soon. I've had the ole char griller for 3 years now and have made some killer smokes on it. Love offsets. I like to tinker with the fire

 

[jbellard]

Sounds good. Holding butt in oven will work out great. I'm doing 2 butts tonight that are for tomorrow night.
Can't wait to hear how it turns out!!!