Pork Butt Timing

[wille5az]

I have a MES30 and would like to smoke a Pork Shoulder for a family event next Sunday. I need it to be done by 2pm. Any suggestions on best way to accomplish this? If I put it in first thing in the morning it wont be ready in time and I am worried if I put it in before bed it will be done too soon...

Thanks!

 

[McCann519]

I would smoke it Saturday morning if you can. This gives you time to make sure it is cooked properly, give it a nice long rest before pulling. Then you can put it in a tin foil pan with its own juices and some finishing sauce, and just heat up on Sunday while you visit with family.

 

[schlotz]

Sure, you can do it. Set your MES for 250 put the butt in and keep the smoke flowing for the next 5 hours. Hopefully the IT at this point will be close to 155. Pull the butt, double wrap it in foil, place in an alum pan & put in the oven at 300. Make sure you have a therm in the center (not touching the bone) to monitor its progress. Start paying attention to the IT after an hour. Guessing it will be done in approx 2-2.5hrs. Regardless, remember that butts can't tell time and are done when they want to be. When the IT hits 200-205 remove the butt and place in a cooler to rest with towels for insulation. Assuming the temp in the MES is truly 250 (you've verified this with a calibrated thermometer right?) and the butt is somewhere around 9 lbs: I would prep, while the MES get up to temp and make sure the meat is on by 6am. Want insurance? Put it on at 5am. Advantage here is it might be done closer to 12-12:30pm which allows more rest which is a good thing.