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Old 05-29-2012, 07:22 PM   #5
somebody shut me the fark up.
Bigdog's Avatar
Join Date: 09-17-03
Location: Wichita, Kansas

Originally Posted by Lake Dogs View Post
It may be time to seriously consider renting a smoker large enough to do it all that morning... Up at 4am, light fire, rub & inject butts, butts on around 5am, smoke like a banshee until about 2pm (perhaps foil along the way), foil and rest for a couple of hours, the have a huge pork pullin' party... Other than the renting part, this is how I've done it many times...
That's what I would do. Far less chance of food poisoning.
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top X 2,The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
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