3 Bone In Boston Butts

[melissa prins]

Hey Y'all.

Newbie here.

I have a CampChef DLX. I'd like to smoke 3 Boston Butts averaging in at 9 lbs each and I'd like to do it on high smoke and avoid using the texas crutch. 

My question is I need it ready at 10am tomorrow. When should I start it? They are all prepped and ready. 

Thanks!

Melissa

AKA - Confused in Utah

 

[noboundaries]

Melissa, I'm so sorry no one got back to you.  I missed this thread completely.  What did you do and how did it turn out? 

 

[melissa prins]

It's ok! :) I put them in on HiSmoke at 3:30 in the afternoon. 

I let them go all night long only checking to make sure that I filled my hopper (I used pecan pellets from Traeger). I did bump them up to 275 degrees at 5am when they were still at only 170 degrees.

 took them out at 9:30 the next morning, let them rest for 15 minutes, then they pulled perfectly! There was a nice dark crust. Great flavor. I forgot photos! :( But it was a hit. I served it with Dr. Pepper & Bama Sauce.

 

[noboundaries]