Funny you say that, I was thinking to myself during the last batch that this thing is just going to quit on me in the middle of it. But it held up like a trooper, and did well. I got the last two butts pulled 45 minutes before the scheduled chow time and made it to the picnic site with 10 minutes to go. Fortunately the hired catering guys were behind so we ended up serving a 1/2 hour late anyways. Lesson learned, 80#s of pork is TOO much for 180 people, including 60+ kids. We barely made it into the second of three pans, but the rest all went to a local homeless shelter for dinner, along with the other leftover meats from the hired guns.
It was nice to see everyone going back for pork over the burgers and chicken, and the bbq sauces were a big hit. Not too many folks liked the mustard sauce, but SoFlaQuers vinegar sauce went over great, along with the apple bbq sauce I made. The biggest compliment for me was from the catering guys, http://www.richmondmeatpackers.com/
, who gave me a hearty thumbs up after trying the pork.
Attached a few more pics. Oh, lesson learned, you cannot, CANNOT, get away with not foiling the butt at 165 and expect it to be tender and falling apart moist. I left one unfoiled to test out that method, and it was hard to pull.
Thanks again SMF!