Another cook for 60 or so

[Deleted member 4607]

Hello,

I guess it is about that time of the year. I've noticed there are a lot of posts about cooking for 60 or so.
I am about about to do my first one this Friday. I've cooked for about 20 people or so before but I've never cooked for 60.
I am planning on smoking 4 shoulders on Wednesday night (smoke, rest, pull, refrigerate)and smoking 4 shoulders Thursday night. Beyond that we are going to get some hot dogs and burgers in case if we run out of pulled pork. Do you guys have any advice for me?

 

[K Kruger]

You shouldn't run out. That's more than enough meat doing 8 butts.

Cool quickly after pulling. Don't pack the meat in large amounts in containers while still hot or warm. See my last two posts at this thread.

 

[Deleted member 4607]

For how long should I let the meat rest before pulling it and refrigerating it?

 

[K Kruger]

If you remove the butts when they are very tender you need only rest 40 min or so (you can go longer if you wish). If you pull a bit sooner then rest longer--at least 90 min.

Having chilled pans ready when you pull will help cool the meat quicker. Pull then mix in the pans, keep the quantity shallow and not packed, and allow to cool more on the counter before finishing cooling in the fridge. Then you can put the meat together to save space if you wish.

 

[Deleted member 4607]

Everything went great even though it was a little windy. There was plenty of food. I even gave out some leftovers.
Thanks to all of you. This forum is very very helpful.