<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steven A.C:
Im getting ready for my first overnight cook tomorrow. Planning on putting the shoulder on around 11pm-12am, checking on it around 6-7am and hopefully its done around noon or 1pm Saturday.
I have a trimmed 7.5 pound pork shoulder season as described in the slathered with mustard and rub section. pictures to follow soon. </div></BLOCKQUOTE>
If you cook in the 225-250 range you can stretch out the cook a little, starting sooner, and getting a lot more sleep. If you're like me, I like to monitor the cooker the first couple of hours or so until the meat starts getting hot before I hit the sack. The pork butt will be just fine for up to six hours if well insulated in a cooler, and I give myself about two hrs a pound if cooking in the 225-250 range. My cooker seems to like that range best with a water pan, anyway.
Be sure to tap your cooker legs to knock some ash off the coals before going to bed. This is especially important if using Kingsford.
Also, I'd fill a tea kettle up and start with boiling water and top off with hot tap to help get temps up faster.
Good luck with it. I consider the overnight butt cook as the wsm at it's best. Gotta love it!
Dave
wsm, wotg, ots, Char-griller w/sfb, uds
