doing a brisket and pork shoulder. My CG goes nice and low and hates going past 225. Not a bad problem, but makes for huge cook times. My pork and brisket normally take 13 to 15 hours. Not good for a 6PM dinner time. Count back 15 hours plus some rest time and I'm looking at a 12 AM start time. This being a Char-griller, it needs attention. So I'm going to be up every 2 hours to tend to it. I'm OK doing this at a Comp, but just want to avoid this.
My idea: Put it on the smoker from 7PM till about 12AM. Pan it and wrap it then and put it in the oven at 170-180 (advice here?) Take it out at 6 am back on the smoker till she gets to temp. (200)
Anyone ever try something like this? Or just sleep on the couch?
Many thanks for suggestions!