Hey Brethren,
I am hosting an event this Sunday in which I will be preparing pulled pork. I have smoked a Boston butt a few times before, but each of those times it was more of a "it's done when it's done" approach, and we ate dinner whenever the pork decided to get done. This being an event with guests and specific timing, I am fretting a little more about making sure the timing works out.
I've purchased a bone-in, roughly 9.5 lbs, Boston butt. From my experiences, and what I've read, I can expect about 1 - 1.5 hours of cook time per pound. This works out to about 10-15 hours. That's a pretty big window.
I'd rather err on the side of caution, and get it done early, but I am not sure what I'd do with the butt to keep it as fresh and tasty as possible while waiting on guests.
Suggestions?
I am hosting an event this Sunday in which I will be preparing pulled pork. I have smoked a Boston butt a few times before, but each of those times it was more of a "it's done when it's done" approach, and we ate dinner whenever the pork decided to get done. This being an event with guests and specific timing, I am fretting a little more about making sure the timing works out.
I've purchased a bone-in, roughly 9.5 lbs, Boston butt. From my experiences, and what I've read, I can expect about 1 - 1.5 hours of cook time per pound. This works out to about 10-15 hours. That's a pretty big window.
I'd rather err on the side of caution, and get it done early, but I am not sure what I'd do with the butt to keep it as fresh and tasty as possible while waiting on guests.
Suggestions?