Have a question for the wise...
Friends of our are in the lengthy process of adopting a special needs child from China. Asked if I would be interested in doing pulled pork for a fund raiser to help with expenses. Of course I said yes, let's figure out logistics.
The plan is to have take out meals they would make available to their church and sign up would be beforehand so we will have an exact count. My question is I have 1 XL egg with extender and 1 Small Egg as well. I've been trying to figure out if there would be any way to fit it all on the XL and Small and not sure I would be able to. I'm thinking I'll need about 85 pounds of raw meat weight. Even if I did manage to really fill up the XL and cram them all in, I'm guessing that the top butts and outside on the lower grid would finish before whatever is in the middle, perhaps too long for FTC.
Anyone with experience with this much? If I can't do it all in one run, I could do half on Saturday during the day and the next half overnight. I'm thinking pull and cool the first batch after a rest. What would be the best way to reheat this much? Foil pans with a bit of apple cider vinegar added into a low heat oven the next morning? And then should I pull the fresh batch after a bit of FTC and mix the day old reheat in with the fresh?
Thanks in advance,