Hello everyone, first post. This is a great forum, I have been reading for weeks at this point. I am planning my first overnight smoke of two bone in butts around 8 pounds each. I will be using my propane masterbuilt xl with a mixture of mostly cherry and a little mesquite. The two butts will be for a party for my dad Sunday late morning on the weekend of 6/28. The problem is next weekend we will be attending another party on Saturday, leaving not enough time to complete the smoke that weekend. I also work all week really leaving me this weekend to complete the smoke. My plan is to start the smoke Saturday evening around 10 pm at 240 degrees and finish sometime Sunday, pull and then storing the meat for a week with my food saver. I will also be making some baked beans from this forum at the same time and a small collection of sauces also found from here. My questions are as follows 1. Should I just refrigerate the meat for a week or freeze it for a week then thaugh? 2. I plan to reheat the meat via the smoker the morning of the party, should I use the finishing sauce when I pull the pork or after the meat is reheated? 3. How many people does one batch of dutch's wicked baked beans actually serve?