In a state of temporary insanity, I volunteered to cook pork butts for an upcoming Cub Scout family picnic. Looks like we'll have around 100 to 120 people, about half of them kids, and I need to make enough meat for all of them.
The plan is to use a modified Renowned Mr. Brown recipe (much less pepper) and cook 4 butts at a time, in 2 or 3 sessions in my WSM with my newly-acquired Stoker to help keep an eye on things. I'll freeze the meat until the day of the picnic and then reheat it all in a big oven at church. Everyone will love my cooking and it'll be a great day. Or at least, that's the plan...
Hopefully it won't be a big deal, but I'm wondering what logistical details I should be concerned with that I haven't thought about?
I'm thinking of taking a few shortcuts in the cooking by wrapping the butts in Saran wrap and foil - I know I won't get quite the same flavor and bark, but the savings of 6 or 8 hours per cooking session is worth it in this case I think.
Have any of you cooked for a large group like this? What advice can you offer?
Thanks!
The plan is to use a modified Renowned Mr. Brown recipe (much less pepper) and cook 4 butts at a time, in 2 or 3 sessions in my WSM with my newly-acquired Stoker to help keep an eye on things. I'll freeze the meat until the day of the picnic and then reheat it all in a big oven at church. Everyone will love my cooking and it'll be a great day. Or at least, that's the plan...
Hopefully it won't be a big deal, but I'm wondering what logistical details I should be concerned with that I haven't thought about?
I'm thinking of taking a few shortcuts in the cooking by wrapping the butts in Saran wrap and foil - I know I won't get quite the same flavor and bark, but the savings of 6 or 8 hours per cooking session is worth it in this case I think.
Have any of you cooked for a large group like this? What advice can you offer?
Thanks!