I'm cooking a large amount of Hogs and Boston Butts for our annual Labor Day Festival. This years process is a little different hence my question... We are cooking about 700# of Boston Butts, avg 8-10# ea. I'm assuming around 6-7 hrs cook time but that is not an issue since they will be done when they are done My question is how can i make a good approximation of the amount of space required to store these until they will be chopped the next morning? My math so far with this is as follows >>>> 700# raw weight should produce about 500-525# of cooked meat and thus i'm hoping these will fit in two large 110 qt coolers? is this close or am i way out of the ballpark?