<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> would I be cooking too much?
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It'a alot, more than you need, but it's not too much--especially if you want to wow them. And everything you're thinking of doing makes fine leftovers.
A note on that: Since you'll do a couple butts ahead of time they'll be chilled and you'll reheat what you need (I'd 1/2 of one if you're planning butts around 7 lbs each) so that'll be no big deal. What I try to do when I'm serving a lot of hot food but not using things to keep it hot (chafing dishes, crock pots, warmers) is to lay out the food
hot
on
hot platters (attractively piled and garnished, of course!), and then return the platters (covering first with foil) to a slow oven. It can be helpful to have one item heat-maintained--like PP in a crockpot. Then, for seconds, I get an idea of what will be needed by polling my guests and consolidate that food on to one platter (perhaps with a little more) and leave that on the table for the duration. Whatever is left in the kitchen I put on a sheet pan, let it sit on the counter while I take care of making sure my guests get the seconds they want, then stick it in the fridge, uncovered, to cool, wrapping it later. I find if I serve everything up front to a large group it is easy to get caught up in conversation, drinking, eating--two hours pass (or more) and there sits the uneaten food you'd figured for leftovers...
Just a thought.