Storage and reheating question

You should be fine, if you can get that much meat cooled down properly?

I've started warming my ribs in double foil for around 1 hr on 275* in the house oven, seems to work well.

Thanks Cal

I think your at the limit of what I'd call Food Safe. That much food to that many people, you don't want anyone to get sick.

For me, I usually only hold 2 days max.

Key would be how quick you get them down to cold and how quick you get them up. They'll be in the danger zone twice so you have to be weary of those issues.

If you know your smoker well enough, just do the butts overnight Wed. Should be able to start and pull off at a good time, and you wouldn't have to reheat.