Don't know what impresses him,but this is good and almost foolproof.
Cook a 15 lb 2 pack of butts,overnight.
Hold in hot box.
That will yield about 8 lbs,or enough for 30 four oz sandwiches.
Cook 20 chicken thighs,about 3 hr before dining.
Let cooker hold the thighs at 140*,if necessary,until serving.
Cook 3,or 4, lbs assorted,already cooked smoked sausage to 140* internal the second hour of chicken.
Slice into 2 oz pieces,serve early with a couple choices of mustard.
Pull the pork 15 mins before thighs are done to 175* and guests are sampling sausage.
Pork can also be held in Al 1/2 pans,in cooker.
Serve chicken and pork,with sides.
Plenty of time to enjoy the crowd.