So I have been looking on here for a little while now and have found some pretty good suggestions but I still have some doubts/concerns. I have a wedding to cook for this weekend (and no this is not my profession, just trying to be a good friend and was "volunTOLD" to help). The wedding is going to be large, about 375 people.
Anyways, the bride wanted to do top round and chicken breast. We are meat eaters up in the NW, so I told her about 200lbs of beef and 100lbs of chicken. I have the chicken under control, either doing a bbq style or italian dressing marinade. But my concerns are with this top round. I'm not sure which smoker I have, but its large (stands about 6' tall or so) and uses pellets. I also have about 5 friends that will bring there smokers over too.
I have seen on here people cooking it as a pulled style with temp around 195 (which I don't think I want to do) and then other people smoking it like brisket with the a temp of 135 or so. I think I want to go with the latter of the two. But I don't know how long it will take to smoke for it to get to that temp?!? I'm thinking of putting it in around 10p.m. and then pulling it out sometime that next morning. What are you thoughts? The wedding is at 5 on Saturday, so I figured I could try to have it all cooked and sliced by noon, and then sit in a cooler or some sort of warmer until 5:30. (I know I probably shouldn't cut it so early, but I have some other food to cook as well). Your thoughts?
Also, since this a big chunk of meat (25lbs or so), what type of rub should I do? I am thinking of cutting it into quarters to save time and get more rub per surface area.
Any suggestions will be extremely appreciated. I might have a mid life crisis/breakdown at age 27. haha.