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I have a 30 or so people around next weekend for a barbecue. I want to start off with Boston Butt when people arrive (1pm) so that they get something to eat on arrival.
So I have an XL BGE and 2X 10lb butts, the meat is good quality from a local butcher.
I’ve done butts before and found the results to be a bit random, a couple of times its pulled, other times its not been at the required temperature by the time people wanted to eat.
My plan was to put them in at around 1am the morning of the barbecue and cook them for 12 or so hours. My concern is what happens if the meat has hit pulled temperature in say 10 hours?
Any advice on temps and cooking times would be greatly appreciated. I recently fitted a NOMEX seal so the egg is very good with its temperature now.
Also happy to hear any good rub suggestions for the meat!