1. Do I trim the fat off of them? They have a good layer on the one side.
2. To rub or no rub? I could even do two with and two without. On the rub ones do you use a base like mustard? On my butts I don't use mustard but I use red wine vinegarette. I've had real good results with that. Also for the rub they purchased McCormick Montreal chicken. I could use that or suck it up and use my personal jack daniels pork rub. What do you think?
3. I plan on cooking Thursday night then refrigeration over night. Warming the next day at work. Another option is I could take my smoker to work and do it the morning of. I might be a little bit of a pain to do it like that but it can be done. Will it reheat good if I do it the night before?
4. How long will 4 ten pounders take to cook? If I do them at work I could have them on by 7am at the earliest. We plan on eating at 11am. I'm using a Cajun injector electric smoker with a max temp of 265 or 275. It has worked good for my past smokes but I've never done anything on this large of a scale.
Thanks for taking your time to help me out. I'm wanting to make a good impression with this.