Mac & Cheese cook timing?

[snakyjake]

I have a pan of prepared (cold) macaroni and cheese that needs to get smoked.
I want to smoke at the same time I'm smoking for pulled pork (225°F).

When is the best time to add a pan of mac & cheese to be smoked?  Beginning or end of the cook?
For how much time?
Or the entire length of the cook (20+ hours)?

Other advice/tricks?

Thanks in advance.

 

[mike1910]

I’d probably smoke the pork butt to completion. Wrap in foil and towels put in a cooler. It will hold for 3-4 hours easy.  Then throw the Mac and cheese in the smoker until that’s done. Never done Mac and cheese in the smoker but wouldn’t think it would take more than a few hours? To me, that would be the easiest route.

 

[LarryD]

Totally agree with Mike...  you can do Mac & Cheese in 2 hours or less which is a good rest time for the butt.

If you do them at the same time you're going to want to put the mac and cheese above the pork so it doesn't get slopped.  You're also going want to put it in at the beginning so that you have some good smoke.  This means two things:  You're going to open the smoker while the butt is cooking letting out heat, moisture, and smoke.  You're going to have mac and cheese getting cold for 10 hours.