I am planning on making pulled beef for my son's High School grad party. We are planning on 125 guests. I am wondering on what the best cut of meat I should try. I did a test run this weekend and used a Top Sirlion and it tunred out good. Would a Chuck be a better choice? Also, I am planning on making a total of 50lbs of Raw meat...5 10lb roasts. If my calculations are correct I feel this should give us some leftovers. Anyone with experience agree?