I picked up 3 steelhead filets and one salmon. Around 7 pounds total. I mixed up some cure and started curing them for a cold smoke in a couple of days. The last batch came out so good, I figure it's a good gift food for x-mas I can distribute to friends and eat, of course.
Here's what I need advice on - I've never done one of these, but I picked up a pork picnic - around 8 pounds. I'm about to fire up the egg, it'll probably be ready to go around 10PM. I want to bring pulled pork to work tomorrow for some co-workers. What temp do I need to set the GRATE to have this sucker in the ballpark around 7AM - that's a 9 hour cook. Ideally I'll get up around 6:30 and the temp will be right in the sweet spot. I have a DigiQ DX2, so I can set the temp reliably. I'm thinking around 300.
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat