Thoughts on my Pork Butt Plan

[Baltimorelger]

Offered to make Smoked Chex Mix, Smoked Lil Smokies, and a Pork Butt for a party tomorrow at 11:00 am. I'll be rocking the pellet smoker for this cook because I am on vacation. I wanted to run my plan by everyone to see their thoughts.

I am thinking of cooking the Pork Butt at 200 for 10 hours (put on at 8 or 9pm) and then will bump it up to 275 in the AM at 7am. I am going no-wrap and hoping to have it finished by 9/10am and it can have a short rest in the car before I pull it on site.

I'll do the CHex Mix and Lil Smokies in the AM when I bump the heat up.

What do folks think? Or should I do a higher or lower temp for the butt? I am trying to get a full nights sleep (so not staying up late or starting a cook at 3 am).

Photos will come. Thanks!

[STEbbq]

I assume no travel time to the party. I think you could do 225 and start at 9pm with no issues.

[Baltimorelger]

Short travel time. Like a 15 minute drive. So probably leave our house at 10:30 am. Hmmm just 225 and let it ride?

[STEbbq]

Sure. Check on it at 7am and make adjustments as needed.

[RiverJeff]

My history shows I also would start 225 and 8pm. I have had 7.5# buttt 225 go 15 hrs. So bumping up the heat should be fine.

[LA Pork Butt]

I typically do 10#ers about 4.5-5 inches thick overnight at 225 for 12-14 hours. I don’t wrap and plan on 2-4 hour wrap and hold after the cook. I cook on a Big Green Egg, so I plan on an hour to heat soak the Egg which means firing up at 7:00pm planning to put the butt on by 8pm. When the internal temp reaches 200, I pull, wrap it and hold it in an ice chest for 2-4 hours to serve for noon. I hope this helps.

[Santamarina]

Run that baby at 250-275°F the whole time and give it a longer hold before pulling!

[Steve R.]

I'd wrap it once the bark is the way you like it, but that's just my preference. Just a little insurance to make sure it's done early enough. Yours is one of the multitude of ways to do it.