This is probably a stupid question but I'm gonna ask it anyway. Has anybody tried cooking a butt about halfway then wrapping in foil and putting them in the fridge and finishing them the next day? Would it help or take just as long the next day? I'm going to cook about 50lbs of pork butt for a party at work. Not sure of the size of the butts yet, whatever my butcher can come up with at the time. The party isn't til Sept. he said to give him a weeks notice. The last several butts I've gotten from him have been around 7 lbs, so I'm guessing thats what they will be. I asked him to try and keep them close to the same size so they'll finish about the same time. The party is at noon and the temps in Michigan late Sept can be unpredictable, if its cold and windy I could easily be looking at a 14 hour cook. So I'd have to start at 10pm the night before, I'm not really interested in spending the night at work. I live about 40 minutes away. Whats your opinions on how to do it?A) Spend all night at work, keeping in mind I wouldn't be able to drink beer there and I'm not sure my hog roaster will even light without a cooler of beer nearby.B) Try cooking for 6 hours or so the day before and get to work at 4 or 5am and finish from there.C) Take the day off beforehand and cook then reheat in roaster pans.D) Tell the boss I lost my hog roaster in a poker game.