I've been smoking for smaller groups for many years, but this is the first one with over 50 people (planning 175). Currently planning 10 pork butts and ~16 boneless skinless turkey breasts as a second meat option. I was originally going to smoke early AM on the day of the event and hold in a cooler, but that may not be possible. 5pm dinner and my wonderful mother wants to do family pictures at 2:30 (right about the time I'll be wrapping up the cook).
So.... I'm thinking about pre-smoking everything and then re-heating in table top roaster (like a Nesco) at the event. Unfortunately, we don't have commercial ovens for reheating.
I would appreciate any feedback... if this doesn't go well, might be a last minute run to McDonald's for 400 cheeseburgers!
So.... I'm thinking about pre-smoking everything and then re-heating in table top roaster (like a Nesco) at the event. Unfortunately, we don't have commercial ovens for reheating.
I would appreciate any feedback... if this doesn't go well, might be a last minute run to McDonald's for 400 cheeseburgers!