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Please read my theory of how to cook 8 pork shoulders in 2 batches and any advice would be appreciated. I'm a little nervous since I'm cooking for 150-200 people and want to get it right.
So, all 8 8lb shoulders need to be completed by 7:30-8:30a Saturday to serve around 11:00a. I'm cooking only 8 because they are having sandwiches and sides at the event.
Here's my theory
Start 4 shoulders Thursday night around 8pm at a pit temp of 250 degrees
Pull the shoulders when they reach 195, should take 15-17 hours at 250 degree pit temp
Reload charcoal and wood chips Friday around 12p-1p and put the other 4 shoulders on
While the second batch is cooking, pull the original pork shoulders apart and put the meat in tin foil pans, refrigerate
Pull the second batch at temp 195 hopefully around 7a-8a Saturday, double wrap and place in cooler
Put the first batch in oven until warm
Drive to event and pull the meat on the second batch and mix with the first batch