Pork butt timing and how to hold till serving

[antelope1027]

I have a 8 pound butt to smoke on a mes 30. I'm guessing around 12 hours at 225. Smoke till it hits 165 ish around 4 hours im guessing, and then wrap and finish. My question is that im doing this for an office party and have to have it finished by 7 am. I was planning on starting it at around 12 pm. So at around 4ish wrap it and leave for class and return around 10pm (will have wife check the temp probe just in case). I am assuming it will be done around 10pm-12am and rest for 2 hours in cooler, but the question now is how to preserve the quality of the meat till I have to take to work at 7 am? Also best way to keep it warm and not overcook it till lunchtime at around noon? I really don't want to watch it all night since i have to work the next day? But any suggestions would be greatly appreciated. Thank You

 

[redrocker65200]

I am by no means an expert, only done one pork shoulder. I estimated that it would be done in a certain number of hours and I was very wrong. It seems that all my time estimates have been off. Point being, don't get wrapped up in the time it should take. Give yourself plenty of time. It will be done when it is done. There are a lot of people here who are far more experienced than I. But just my two cents worth.

 

[stovebolt]

 I stopped doing all nighters. I would cook it the day before, pull the meat, refrigerate, then reheat the following day. Put it in a foil pan with some of the juices from cooking, cover with foil and warm in a 300° oven for about an hour or put it in a crock pot with some of the juices and it should be warm in a couple of hours. Use a good therm to know when it's warm.

Chuck