I got nominated to provide the food for my 10 yr class reunion next weekend. I will take this a compliment, i guess. I am responsible for feeding 50-60 people, and was wanting to get you egghead's opinions on how to go about this.
I plan on smoking four 6-7lb bone in butts, at my house on Friday night. I plan on putting them on around 7-8 PM, and hopefully taking them off around 10am the next morning at the latest. Here comes the big concern that I have....we are goin out on the lake around noon on Saturday and not expecting to eat til around 7:00 Saturday night. I will FTC them for as long as I can, and will then have access to an oven if necessary.
Do you think approx 8 hrs in a cooler will affect the meat, or would 4 hrs in a cooler and then in the oven to preheat???
The single butts I have cooked in the past have been exactly 12 hr cooks, but not sure how having 4 butts in the egg will affect on time??