I’ve always used the rule of thumb that says you should plan on it taking “an hour and a half per pound”, but I’ve never cooked one this size before… Most of mine are in the 12 pound range. Should I just plan on it taking about 30 hours to cook, and another four or five hours to rest in the cooler? I plan on smoking it at 225°… I was thinking I would start at 6 AM tomorrow, which would mean it would finish cooking at around noon on Sunday, and then it should be ready for dinner after it rests in the cooler until 6 PM Sunday evening.
I was going to dry rub it this evening and let it sit in the fridge overnight, or would it cook quicker if I left it out on the counter instead so it comes to room temp? Or could I just leave it out in the Cryovac on the counter overnight to bring it to room temperature, then season it before putting it in the smoker?
I was going to dry rub it this evening and let it sit in the fridge overnight, or would it cook quicker if I left it out on the counter instead so it comes to room temp? Or could I just leave it out in the Cryovac on the counter overnight to bring it to room temperature, then season it before putting it in the smoker?