Posted 03 September 2013 - 02:02 PM
No hard and fast rule - but when I have time, I usually start preparing a full 24 hours ahead of meal time. Wash and rub, stabilize the cooker, put her on.
With no foil wrapping and constant 225 (I use a partyq) I've cooked an 8lb or so butt for as long as 20 hours and as short as 16.
If you wrap in foil about an hour into the stall (160F or so?), that time can be shortened considerably. 8-10 hours?
your mileage may vary.
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