So first time doing boston butts and first time i will be cooking for 200+ people wish me luck but i have a few Q's for the master's out there.
1: how long should i try to take to cook them to get it melt in your mouth pork?
2: what temp should i pull off the smoker at before its "over cooked"/ dried out
3: i have heard of people pulling off smoker then putting into a cooler wrapped up in foil and towles? if i that what temp do u pull off smoker and wrap it because would it contuine to cook when wrapped? also what the pros and cons to this?
4: is there a X amount of time for X of ibls or per pound an hour?
5: I also read about a resting period before pulling the pork why is this?
6: finaly how could i guesstimate oh how much butt to buy for 200 people we are also doing chicken but guessing 3/4 will have pork pulled. How much per sandwich of weight is on there do u think?
Hope i made sence on the last Q thanks for your help and any other advice that u think i could use would be great - J