Alright ladies and gents, I received the dubious honor of smoking a LOT of meat for a surprise party I have coming up. Now, we are looking at 75-100 people coming and we think it is going to be more cost effective to smoke some boston butts then to have food catered in, but this is where I get lost..
I will be using my 18.5" WSM along with another smoker that I have never, not once, used. I'm thinking I can probably get 4 butts on mine (WSMers...PLEASE chime in, I'm not really positive how many I can do on mine) and the rest on the other one.
I have a killer rib rub that I have made up on my own, but I'm thinking I will need something a little sweeter for the butts. However, I do not want to buy it, I want to make it! I'm thinking of starting the smoker late the night before, going all night and finishing around noon - should leave me PLENTY of time - then rest the butts in a cooler for a few hours, pull, and serve fresh.
Since I have never catered to this many people, ideas and input will be GREATLY appreciated. I know SmokinAl has given me TONS of advice once I started on this forum, which I thanked him greatly for, and I will be just as appreciative if someone can give me some pointers!