just wondering if anyone else has cooked a butt eye roast. i have a church function that i will be cooking pulled pork for. there will be 100-120 people and i was asking my butcher for boston butt. he recommended the butt eye they prepare. it is the best two muscles from the whole shoulder tied into a roast. he suggested less waste and more ease when pulling. these roasts run around 5-6 lbs. i plan on cooking about 30-35 lbs of meat. i was also reading a few posts on keeping the cooked meat. i will definately do this because i am going to have to do 2-3 sessions. is three days in fridge to much before reheat and serve? i get meat on Tuesday afternoon and will be serving saturday at 11am. first smoking session starts the tuesday evening. im a little nervous because i just started smoking meat in may this year and kinda got talked into doing this function. i will be using both my weber kettle set up for low and slow(serpentine charcoal placement) and my cheap offset smoker. any advice welcome thanks , Happy Smoke!