Hey everyone, I am in need of some suggestions. I am having our annual Fall fest at my home tomorrow and the guest list exploded. We normally get about 30-40 people to this event ever year. This year is special and the guest list just broke the 70 mark
I am not scared of cooking for all of them. The problem is my back up smoker is too small. My original custom smoker is out of commotion (the mice took it over last winter)
You can take a look at it when is was working.
I now have to resort to a tag sale unit until I can complete the next build.
My question is... I have 4 pork butts that avg about 8lbs ea and I need them done and ready to eat by 2/3pm tomorrow. My smoker will fit 2 of them. I was thinking of starting 2 of them in the smoker around midnight and starting the other 2 in the oven and switching them when the internal temps are about 165. The ones that go from the smoker to the oven will get wrapped in foil while the ones that started in the oven will start with foil and then removed when put on the smoker.
Will this work?
Thanks
~Aaron
I now have to resort to a tag sale unit until I can complete the next build.
My question is... I have 4 pork butts that avg about 8lbs ea and I need them done and ready to eat by 2/3pm tomorrow. My smoker will fit 2 of them. I was thinking of starting 2 of them in the smoker around midnight and starting the other 2 in the oven and switching them when the internal temps are about 165. The ones that go from the smoker to the oven will get wrapped in foil while the ones that started in the oven will start with foil and then removed when put on the smoker.
Will this work?
Thanks
~Aaron