Brian.Leblanc
New member
All,
Thanks for the info and feedback on my first smoke a couple weeks ago. I want to try two pork butts overnight (we'll end up freezing a lot) on Friday into Saturday with the plan to eat it for dinner at 5:00-5:30 on Saturday. I'm planning on cheating a little bit with the rub and the sop. I'm going to use McCormack pork rub which was great on the ribs I made a few weeks ago. I have a bottle of Stub's BBQ sauce that I could use as a sop, any thoughts on this?
I'm trying to work out the time I should light the smoker as well as the amount of charcoal in the smoker and the chimney starter. My only constraint is my son has soccer practice in the afternoon so I need to leave the house at 1:30 p.m. and I won't be back until 3:30. I think this basically means I need it done by 1:00-1:15 and I should be able to hold it in a cooler with tin foil and towels until 5:00 when it will be ready to serve. The forecasted overnight low Thursday night is 52 degrees and the high for Friday and Saturday is 72 degrees.
What do you guys recommend for the following:
(1) amount of unlit briquettes in the smoker
(2) amount of briquettes in the chimney starter
(3) start time for preheating, start time for cooking (presumably 1 hour after preheating)
The recipes on this site say 12-14 hours but the tables show it taking 16 hours so I'm trying to decide what to do.
Thanks for the info and feedback on my first smoke a couple weeks ago. I want to try two pork butts overnight (we'll end up freezing a lot) on Friday into Saturday with the plan to eat it for dinner at 5:00-5:30 on Saturday. I'm planning on cheating a little bit with the rub and the sop. I'm going to use McCormack pork rub which was great on the ribs I made a few weeks ago. I have a bottle of Stub's BBQ sauce that I could use as a sop, any thoughts on this?
I'm trying to work out the time I should light the smoker as well as the amount of charcoal in the smoker and the chimney starter. My only constraint is my son has soccer practice in the afternoon so I need to leave the house at 1:30 p.m. and I won't be back until 3:30. I think this basically means I need it done by 1:00-1:15 and I should be able to hold it in a cooler with tin foil and towels until 5:00 when it will be ready to serve. The forecasted overnight low Thursday night is 52 degrees and the high for Friday and Saturday is 72 degrees.
What do you guys recommend for the following:
(1) amount of unlit briquettes in the smoker
(2) amount of briquettes in the chimney starter
(3) start time for preheating, start time for cooking (presumably 1 hour after preheating)
The recipes on this site say 12-14 hours but the tables show it taking 16 hours so I'm trying to decide what to do.