Quote:
Originally posted by tmdiva
Hmm. I hadn't thought about doing it overnight, but I had been thinking about doing it the day before, so I wouldn't burn myself shredding it. We don't have a smoker, but we do have a ginormous grill:
I wonder if I could load enough charcoal into it to keep it going all night (using indirect heat, of course--though with two Boston butts even my ginormous grill might not have room to have them both off the fire). I think the heat would keep the raccoons at bay. Or, as with the Cuban roast pork I did for his birthday last year, I could start it on the grill and finish it in a slow oven. That worked pretty well.
tm
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There is a video on Epicurious about smoking meat on a gas grill -- it might have some insights about using a grill as a smoker in general. I do realize that you are not cooking with a gas grill, but thought it might be helpful. It may be hepful instead.
