First Overnight Smoke - Need Tips/Advice

[pigsmoke]

Hey everyone, 

Tomorrow I am having all the family plus a few friends (approx. 20 people) over for my brother's birthday. I have two 7.5 lbs bone in Boston Butts that I am smoking and am assuming that I will need around 15 hours for my IT to hit the desired 205*F. My questions are: Should I consider an overnight smoke, and also, when smoking overnight with the WSM 18.5", how easy is it to set it up and have it run through the night? If I use the minion method will I need to add any fuel throughout the cooking process? Should I plan on waking up every few hours to check on it? I have a Maverick ET732 but have only used it twice and I'm not entirely sure on the programming and features of the unit.

The reason I am considering an overnight smoke is because of the assumed length of the cooking time and I want to make sure that the meat is done right around 6:30pm PST. Don't need unhappy/hungry guests waiting around for the main course. Also, is it wise to try and have it done a few hours before the planned time to let it rest wrapped in towels in a cooler or should I try to have it done about an hour before my target time?

If any of you can provide some insight/experience/expertise in this matter, or can steer me in the right direction it would be greatly appreciated. 

Thank you in advance,

PigSmoke

 

[chef willie]

Hi....I'd plan on about 16-17 hours to allow extra time for heat loss from checking/adding coals etc and the probable stall. Your idea of having it done hours earlier to rest and get happy is an excellent plan. From reading other WSM owners posts I'm thinking you can get a decent overnight smoke before having to concern yourself with coal addition. If I recall, some have mentioned 20 hours of level temps using the Minnion Method. I'm thinking you will wake every few hours regardless to check on the progress. Don't insert probe to early, allow lots of time and enjoy the smoke ride and aromas. I'm a no foil type until it's time to rest it...less for me to worry about. Regards....Willie 

 

[woodcutter]

The brisket will hold its temp if you foil it at the end and put it in a cooler with a towel. (4-5 hours easy)

 

[chef jimmyj]

You are correct to figure 2 hours per pound but always add 2-3 hours to CYA....JJ