Thanks to those of you who commented on my question about Pork butts for a crowd. I'm doing a trial run tonight/tomorrow to see how to best do Pork butts ahead of time for over 100 people.
For this smoke I'm doing a 10# butt on my MES40. Planning on higher heat (thanks for the suggestions). Going with 275, planning on 12-15 hours. Using apple chips in the tray (until they burn out while I'm asleep shortly). And also filling my AMNPS with apple pellets. Hope to get 10-12 hours out of that.
Meat is in a disposable pan, scored fat, slathered with yellow mustard. Using Grill Mates "Sweet & Smoky" rub.
Into the smoker it goes at 11:15pm with 2 temp probes in the meat and 1 additional temp probe in the smoker.
For this smoke I'm doing a 10# butt on my MES40. Planning on higher heat (thanks for the suggestions). Going with 275, planning on 12-15 hours. Using apple chips in the tray (until they burn out while I'm asleep shortly). And also filling my AMNPS with apple pellets. Hope to get 10-12 hours out of that.
Meat is in a disposable pan, scored fat, slathered with yellow mustard. Using Grill Mates "Sweet & Smoky" rub.
Into the smoker it goes at 11:15pm with 2 temp probes in the meat and 1 additional temp probe in the smoker.