My daughter is getting married and I have volunteered to make pork butts. But I am just supplementing the real caterer to save money.
There will be about 300 guests. The real caterer will provide chicken for about 200 and sides for all 300. I figure that I will provide pulled pork for about 100-150 people.
I've made lots of butts in my CS100. I think I've done 4 at a time.
Now for the questions:
- how many butts or pounds do I need for that many people?
- how far in advance can I make them?
- how do store it after making?
My plan was to start smoking on Thursday. I was thinking 3 batches of 4 butts each. And then pull each batch after it had coolered. I planned on storing the pulled butts in the fridge util Saturday and then using a Nesco to warm it all back up.
Am I close?
Any corrections/advice is greatly appreciated.