Johnnyboy wrote :
I've found what works well for me on overnighters, is to start the grill a
few hours before meat goes on. Sometimes meat doesn't go on until 10:00pm but I've started my grill at 6:00pm.
I do the same thing as Johnnyboy---with all the graduation parties lately I have been the " go to guy " for pulled pork at the grad parties. so if they need it at 5 i figure 12 hours for cooking and 2 hours wrapped in foil resting. I haven't missed yet and the Butts have been done between 10 and 12 hours at 225--235 I usually start the fire at 11 and go to bed --I get up at 3 and throw my smoking wood and meat in at the same time. They are done by2 or 3 that afternoon. I have the settings down to where I can dial the temp in and forget about it---it takes me around 15 to 20 min per Butt to pull it for service]