Hey there. Let me say first what an amazing job. I was hoping that my very first post would be my similar story after the church fundraiser I am doing this weekend in Tucker, GA.... but when I saw this I just had to reply.
I am hunting for any suggestions at all.... I have been smoking for about 10 months or so and have a lot of fun and some pretty good success, especially with butts.. so naturally when it came time I was asked to help out. This is obviously my first big smoke, but I do have a lot of people lined up and {Think} I have planned out every detail.
As of right now, we are going to be smoking 110 ~6# butts. I am borrowing a fantastic (well seasoned) custom-built vertical smoker that will hold around 40 each smoke.
Of the 110, 60 of them are pre-sold. We are actually going to smoke those and deliver cold on Sunday afternoon.
The church has great ovens, so the plan is to basically run three different rounds, and run smoke on the butts for about 6-8 hours each and then juice, wrap and finish in the oven. There is a lunch and a "By the Pound" sale on Sunday. For that final round we will fire the smoker up Sunday morning and transfer the finished meat back to the smoker for effect mainly.
I guess the question is... what do you think about that??? I have tested one or two at home with the pre-cook, wrap and refrigerate method, and they were pretty good.
I was planning to rub mine a bit, but I did have a similar situation with "older" people in the church and now I am wondering if I need to back off a bit.
Any help or advice from anyone would be more than appreciated. Thanks in advance.
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Danny