I am hoping to purchase (2) bone-in pork shoulders tonight to feed just under 30 people this weekend. My party starts at noon on Saturday and I am hoping to serve food around 3:00pm.
I have never made this much pulled pork, so hoping you all can review my logic and offer suggestions. My tools are a Large BGE, a BBQ Guru and a Grid Extender (from ceramic grill works - still never used it). I understand I could put this on early and do the cooler trick, but I would really like my Egg to still be cooking when people start showing up. Might be wishful thinking - but I want to show it off! Thank you in advance.
1) will (2) shoulders at 7-10lb each be enough meat?
2) what is the best configuration (can I use extender?) to put on the large egg for this much meat?
3) If I put all 18lbs of meat on at 7:00pm on Friday night . . . do you think it is safe to assume it will be done between Noon and 3:00pm on Sat?