True, but if that happens I can fall back and use the gravity feed smoker for the hold; of course, that would be at the cost of 20 lbs or more of charcoal!Murphy's law says that that cheap electric smoker will fail at the most inopportune time.
True, but if that happens I can fall back and use the gravity feed smoker for the hold; of course, that would be at the cost of 20 lbs or more of charcoal!Murphy's law says that that cheap electric smoker will fail at the most inopportune time.
Pork butt is a much more fatty meat overall and different than brisket. I do about 1-2 hour hold but see no reason to hold longer for butt.
The reason isn't too improve the butt - it's to improve my sleep before a big family event with 3 or 4 butts. I normally smoke then overnight in my gravity feed but I don't sleep well since I'm keeping an ear out for a temperature alarm.This... there's just zero reason to do it with butt. Especially if you are pulling it. Brisket is a lot more lean, but even a 5+ hour rest seems like there's a point of diminishing returns
Been there, done that and why I suggested cooking ahead and reheating. With pulled pork, nobody will have a clue it was reheated unless you tell.I've done these big gatherings twice and by meal time, I wasn't feeling very sociable and it was a struggle to get the minimal post-event cleanup done. I still enjoy it but I think I'd enjoy it even more if I could spread the cooking out across three days instead of two,
Reheating adds another whole batch of steps and equipment to the process. A long heated hold just adds one additional piece of equipment and (since I foil and hold in a cooler now) no additional steps - and that additional piece of equipment gives me a place to keep other things warm.Been there, done that and why I suggested cooking ahead and reheating. With pulled pork, nobody will have a clue it was reheated unless you tell.