Quote:
Originally posted by taxwonk
You don't want to do it overnight in a grill like that. To add enough coals to keep it going all night, you'd get the temp way too high for barbeque. You want only about 25-30 coals in the grill, on the opposite side from the butts, at any one time. Plan on about 8-9 hours of smoking. The next day, you can warm it up by double-wrapping in foil and putting it in the oven at about 250 for a couple of hours.
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If you smoke your butt at 200-225 for 6 hours and then transfer it to a low oven 180-200 for another 10 hours, you should end up with an internal temp of 145 or so and the smokiness from the first part will be there. This is not reversible in order b/c the smoke will only absorb when the temperature of the meat is low enough.
