The Lazy" Qer"

Can it be done, or is this really an all day afare?
The reason I asked is I got this pork butt from a local butcher and I would like to "Q" or smoke it so to speak.
I did the google thing and came up with a skillion ways to do it, but all require some babysitting. A 10 or 12 hour process is the norm adding fuel every hour or so.
I would like to start it in the morning go play 9 and return and check on it. I can't figure out how to accomplish this or if it's doable at all. In my search I did come up with a couple of promising new recipes. From www.whatgeekseat.com Smoked Pork Jowl Muffins w/Maple glaze sound very good might try those as a side.
And over on www.tastyisland.wordpress.com a very good Hawian style smoked pork, different and thats the way I might go. They also had some other great recipes with pictures. Nice site but if you are on dial up it may take awhile to load.
If it takes all this time and labor for real "Q" you pitmasters aren't getting enough money for your product. Chow Jim

What sort of cooker will you be using?

A pork butt is pretty forgiving of temperature variances so you could start out a little high and let it drift down. How long would you be away from it and would there be someone there to keep an eye on it? I'm personally not comfortable leaving a live fire totally unattended.

When I cook a butt at 225-275 on my Weber kettle I allow 2 hours per pound if I want it done enough for pulled pork. I'll have to add fuel a couple of times but not as often as once an hour.

Brad

Thanks Brad, I'll be useing the Big Green Egg for this. I was hopeing to start it and leave it for about 3 hours and then return. I was thinking that I would try that Hiwian style pork, sounds tasty and versitle.
I'm not worried about leaving the smoker. It's in a safe spot and too damn heavey to be accedently tipped over, so that's not an issue. It's just the time involved, I guess I'll have to test drive it first to see just how long I can go before adding fuel to the fire. Chow Jim

The dead bottom line if you absolutely have to have 'cue and you can't hang around is this: you can brown a pork tenderloin or two if they're small and stick it in your slow cooker all day to fall apart--put about a bottle of the sauce of your choice in with it. It is definitely not real barbecue--no opportunity for burnt ends--but if you gotta have some pulled pork on some white bread, it's not bad.

A friend of ours has done the Weber kettle thing all day and taken short trips away from the house. It's not ideal, but you really don't have to do much to it except monitor the temp and the fire. If you're OK with the whole thing being a bust it sounds worth a try.

What a great website. I was referred to it from somebody and I might have a few suggestions for you. I am fairly knowledge about BBQ and will help if I can.

You can easily cook your pork in 4- 6 hrs and have it ready as if it took all day.

you need to cook at a higher temp, around 300-325'. Monitor the internal temp of the pork and when it reaches 165', pull it off and wrap in 2 layers of aluminum foil. Place it back on the cooker until it reaches an internal temp of 195'. Pull it off and wrap in several layers of newspaper or a towel for atleast 1/2 of an hour. Pull it when your ready.

Hope this helps.

Bubba

Jim

If you really want to cheat, use a slow roaster, with a little liquid smoke in the marinade.

Get everyone drunk, and tell them you smoked it for a long time.



Like you said you may need to do a test run to see how the temp holds in the BGE, but if you can start the temp hotter than the 225* and like Brad said let it drift down to the 225*. You may get your 9 in and still have Q.

Let us know how it comes out.