My daughter has requested pulled pork for her graduation open house, and I'm happy to oblige, but have never smoked for this many people before. I need some advice from you guys who smoke for large groups.
1. We're expecting about 200. How much pork do I need? This is not for sit-down meal, but I expect most people will make a hamburger-bun-size sandwich along with other stuff on the food table.
2. Shoulder, butt, or does it matter?
3. I have a GOSM with three racks, so I figure I have a few weekends of smoking ahead of me to get it all done by June 1 (day of the party). What's the best way to store the early meat until the party date, and what's the best way to warm/serve it that day? Pull it, then freeze it? I can vacuum-bag it... Warm it in a crock pot or roaster on the day of the party?
4. Correct me if I'm wrong, but I'll have to complete the entire cooking process (smoke, wrap, rest, pull) just as if each was the only roast I was doing that day. In other words, knowing I'm going to warm this later, I still can't short-cut the normal cooking process,, right?
Any other advice you have for smoking and serving in this kind of quantity would be most appreciated. Thanks!