Got a 14 pounder from Costco and planning to smoke it starting at like 5am. Using my offset smoker with oak and hickory. Planning the low and slow approach, 225 degrees for probably 10-12 hours. Gonna wrap it in butcher paper when it hits the stall. This is my third time doing this so hopefully it turns out better than last time. Anybody on here have a go to method that works?
5am is the way. I did a 16 pounder last month and the smoke ring was incredible. Make sure you're not fighting too hard to hold temp on that offset. Let it settle in the night before if you can.
That's a beast. Have you thought about wrapping it in foil around the stall? Cuts down some time and keeps the moisture in. My neighbor swears by it on his offset.
5am start is the right move. I always plan for about 1.5 hours per pound so you're looking at a solid day of tending the smoker. Coffee is your friend. Also get some good gloves because pulling that thing apart at the end when it's done is worth it.
Offset smoker is the way to go. Just make sure your temperature is stable before you put the meat on. Nothing worse than fighting hot spots all day. Good luck with the cookout!
14 pounder is solid. I'd say plan for about 1.5 to 2 hours per pound on an offset. Spritz it every 45 minutes or so with apple juice and keep your temp steady around 250. The early morning grind is real but worth it.
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14 pounder is a beast but totally doable. The key is low and slow, stay around 225-250, and don't mess with it too much. Spray bottle of apple juice and water mixture every hour or so after the bark sets. What kind of rub are you using?