Overnight butts for the hunting club
I have been tasked with pulled pork for the opening of Dove season which is saturday for us. I plan on getting 2 8 or 9lb butts for like 15 to 20 people. Here's the problem but I think I can pull it off.
1. I need to leave my house around 11:30AM Saturday morning to be there in time for the hunt. I'd like to have the butts done right around that time.
2. I plan on 1.5 hours per lb at 250F so about 13 hours. Going to fire the smoker up at 9:30PM Friday night and let it settle in. Put the meat on about 10:30PM and go to bed...hopefully they'll rock on until about 11 or 11:30 saturday morning.
3. I'll wrap in HD foil and put them into a preheated small cooler with towels.
4. We won't eat until 7 or 7:30 Saturday night...i have never held butts this long but a quick search claims it will work fine for 8 hour hold. Some folks report they are still to hot to pull by hand then.
Any advice? Does this plan sound feasible?
22.5 Weber Kettle - 18.5 WSM - Maverick ET-732