Here is the rest of the pics.Things turn out great, put 68#'s of (8) butts on at 11pm fri. nite, started pulling them off and in to a cooler at 11:15am sat, last one came off at 3 and we had them pulled ,into roaster pans and at the party at 5:00. Started with 45# of meat in the roasters and came home with about 14#, and there was 40? people, do the math on that one, i think they liked it. Just glad the 75 that was invited didn't all show, might have got ugly. I know Mike had the best wedding recption he could imagine,or at least food wise. His mom made the tater salad and pasta salads, they were great.
Just a little side note on how i got sucked into doing this. Mike called wed. nite to make sure i was coming( its 90 miles), and told me he and another freind was going to cook all the meat, he gives me the details of how our other freind was going to cook them, I $HIT, he was going to run 2 batches,4 each, for 4 hours. so i told him i would drag my smoker down and do them all at once,correctly, so i did. We still give the other freind 3 little butts at about 3# each, (dont ask on the size,it was 1 butt sliced into 3) and he did them in 3 hours, i now know what shoe leather tastes like, he used no rub or mop.
