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Just wanted to let you all know that things turned out well at Sundays party (sorry no pics). There were actually less folks than I anticipated. I served 4 butts worth of meat, so I had 4 left, but that was ok. At least I was well prepared and leftovers are not a bad thing. I did run into trouble there at the end with my meat temps. I do think something is wrong with my gauge (I need to get a better one anyway) because it was saying 165 or so, but the meat was just falling off. It definitely seemed done. Overall I learned a lot from this experience and the guest just loved my pork. I guess thats what really matters to me at this point. Thank you all for your tips/suggestions. I'll be back with other questions, storys, etc.
Ya better start a couple days before, smoke, pull, add finishing sauce,place in aluminum trays and refridgerate. Reheat in oven prior to going to the party, place in coolers and transport to the party, arriving all wide awake and bring alot of sauce.