Long Smoking Sessions Vs. Serving Guests... How do you do it?

[Puertex]

I have not cooked a brisket or a pork butt yet ( I am doing a 4 lb. pork butt today as a trial). Its taken 7 hrs.
It takes a long time to smoke these cuts (brisket, pork butt, etc.).
I got it started this morning at 8 am but if I had guests invited during the afternoon, there is not enough time to be ready.
I was thinking to cook the previous day and then save (refrigerated, not frozen) the meat for the following day and reheat the protein with a sous vide machine at 130 to 150 F.
That way, you have time in the morning to mess around and wait for company to arrive at 3 pm ish as an example. Maybe even have a brewsky if it is too hot in here . Yes, here in Texas, USA.
Yes, I could get up at 3 or 4 am to do this but.. I am to old for that.
How do you all do this?
Suggestions from the pros will be greatly appreciated.
Puertex

 

[Timmy]

When I do a brisket, I usually start it at 11pm the night before temp set at 190ish. Let it ride till morning wrap at around 165it. Turn grill up to around 225f let it ride until IT gets to around 195f. Then check periodically till meat probes like butter , usually around 205ish this has been happening for me around 11:30 am. Then wrap in towel and put in a cooler. The meat usually is still to hot to handle bare handed. Slice or pull and serve.

Edit: I also have done pork butts this way all over 6 pounders.

 

[Slimpicker]

I was thinking to cook the previous day and then save (refrigerated, not frozen) the meat for the following day and reheat the protein with a sous vide machine at 130 to 150 F.

your guests wouldn't know it wasn't fresh that day... this is a good idea if you really are worried. My wife says "it always tastes better the 2nd day"

 

[Slimpicker]

Yes, I could get up at 3 or 4 am to do this but.. I am to old for that.

Now you're talking to the HAND!!!!! (or the bad knee in my case)

 

[RemE]

I'm with Timmy, start the night before, low and slow. This gives you plenty of control for dinner the next day. Once done, wrapped in a towel, in a cooler to let it rest, up to several hours before dinnertime.

 

[Slimpicker]

I'm with Timmy, start the night before, low and slow. This gives you plenty of control for dinner the next day. Once done, wrapped in a towel, in a cooler to let it rest, up to several hours before dinnertime.

Timmy should know!!! After all he is our FEAST MASTER

 

[Timmy]

Timmy should know!!! After all he is our FEAST MASTER

View attachment 5483

MWAAAAHHAAAAAHHAAAAAA

 

[Slimpicker]

CHECK OUT YOUR TITLE NOW TIMMY!!!!!

 

[Timmy]

CHECK OUT YOUR TITLE NOW TIMMY!!!!!

Niiccceee!!

 

[Puertex]

When I do a brisket, I usually start it at 11pm the night before temp set at 190ish. Let it ride till morning wrap at around 165it. Turn grill up to around 225f let it ride until IT gets to around 195f. Then check periodically till meat probes like butter , usually around 205ish this has been happening for me around 11:30 am. Then wrap in towel and put in a cooler. The meat usually is still to hot to handle bare handed. Slice or pull and serve.

Edit: I also have done pork butts this way all over 6 pounders.

This helps !
So do you find that in the morning it is near or right at 165F and ready for wrapping?
Once it is wrapped, it seems the temp increases quicker all the way to 205F.
I just finished a 4 pound butt and that is what I observed after wrapping it in foil.
After wrapping it, it went from 156 F (lost a few Fs during wrapping) to 203 F in 1 hr. 45 mins.
The first phase of the cooking started at 56 F and ended at 165 F. This took 3hrs 30 min. Ambient at 250 F.
Man, the meat turned out great !

 

[Puertex]

Niiccceee!!

Well deserved !

 

[RemE]

This helps !
So do you find that in the morning it is near or right at 165F and ready for wrapping?
Once it is wrapped, it seems the temp increases quicker all the way to 205F.
I just finished a 4 pound butt and that is what I observed after wrapping it in foil.
After wrapping it, it went from 156 F to 203 F in 1 hr. 45 mins.
The first phase of the cooking started at 56 F and ended at 165 F. This took 3hrs 30 min. Ambient at 250 F.
Man, the meat turned out great !

Here's a couple of Pork Butts logged by Fireboard on an overnight cook, I wrap at 165 and raise the pit temp to finish the cook and leave ample time to rest.

After the wrap, you can adjust the final timing with that temp increase, 225, 250, etc, as needed.

 

[Timmy]

This helps !
So do you find that in the morning it is near or right at 165F and ready for wrapping?
Once it is wrapped, it seems the temp increases quicker all the way to 205F.
I just finished a 4 pound butt and that is what I observed after wrapping it in foil.
After wrapping it, it went from 156 F (lost a few Fs during wrapping) to 203 F in 1 hr. 45 mins.
The first phase of the cooking started at 56 F and ended at 165 F. This took 3hrs 30 min. Ambient at 250 F.
Man, the meat turned out great !

Pretty much yes .

 

[Puertex]

Pretty much yes .

I see what you did.
You increased the ambient temp when you got up to 200 F to take it to 165F.
Then, wrapped it and kicked it up to 250 F to finish...
As a reference, I cooked mine at 250 F from start to finish.
This helps me solve the issue of being ready for guests in mid afternoon.
Again, I appreciate you helping with these questions !

 

[Timmy]

I see what you did.
You increased the ambient temp when you got up to 200 F to take it to 165F.
Then, wrapped it and kicked it up to 250 F to finish...
As a reference, I cooked mine at 250 F from start to finish.
This helps me solve the issue of being ready for guests in mid afternoon.
Again, I appreciate you helping with these questions !

Just to be clear the FireBoard post is @RemE .
But yes I pretty much do the same thing, but I go to around 225f not 250f.