wickerdave
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I'm hosting a neighborhood BBQ gathering for around 25 people on Labor day weekend, I'm cooking ribs, pork butt, pork belly and sausage. I will have two pellet smokers, a masterbuilt electric smoker, and an outdoor griddle to accomplish the cook. I have never used an electric smoker before but I have been watching all the youtube videos I can find on using one. Due to the amount of cooking space available, it looks like I will be using the Masterbuilt to smoke the two 10 lb. pork butts. My concern is the smoke time. I'm torn between an overnight smoke at 225 degrees or a shorter early in the morning cook start, at 275 degrees. We are eating at 5opm. Help please..