Like so many eggers out there, i have been "tasked" by my family to provide pulled pork for my mother's b-day part--50th. Problem is twofold. One is that it is in chicago and i am in tennessee, 8 hrs away. Two is that there will be 35-40 adults and up to 20 kids--most under age 10. I have a large egg. Questions:
1. How much pork should i smoke? I could probably do 4-6 shoulders/smoke
2. how to get them up there and serve? i was figuring smoking, pulling, then putting in vaccum-bags and freeze. put them in cooler, letting them thaw during the drive, then dip the bags in boiling water, place in a roaster on low and serve.
Any suggestions on serving large groups of people from those who have done it before? I've smoked about 8-10 shoulders but never to such a large group of people.