ResultsJust wanted to let you all know that things turned out well at Sundays party (sorry no pics). There were actually less folks than I anticipated. I served 4 butts worth of meat, so I had 4 left, but that was ok. At least I was well prepared and leftovers are not a bad thing. I did run into trouble there at the end with my meat temps. I do think something is wrong with my gauge (I need to get a better one anyway) because it was saying 165 or so, but the meat was just falling off. It definitely seemed done. Overall I learned a lot from this experience and the guest just loved my pork. I guess thats what really matters to me at this point. Thank you all for your tips/suggestions. I'll be back with other questions, storys, etc.